Grow Your Own Magazine

2 onions, chopped
3 tbsp butter
500g butternut squash, peeled, seeded and diced
3tbsp flour
1 tsp curry powder
750ml chicken stock (or vegetable if you are a veggie)
400ml milk
pinch sugar
salt and pepper
double cream

Gently cook the onions in butter until soft and then add the diced squash and continue to cook for a few minutes.
Remove from the heat and add the flour and curry powder and stir well. Add the stock and milk and mix well.
Return to the heat and bring to the boil, simmer gently for around 20 minutes until the squash is tender.
Blend until smooth in a liquidiser adding a pinch of sugar and season to taste.
Add cream if desired.

You can make this soup even more rich by replacing some of the milk with double cream! yum yum! DDl

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Appreciate the little things in life because one day you will realise they are the big things

I like the sound of that Dexterdog. Another one to make!

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