Squash Soup

1. 1

   Wrap the squash in foil and bake at 400u00b0 for 45 minutes. Peel, seed and mash the squash.

2. 2

   Cook onions and cloves in stock until soft.

3. 3

   Remove cloves and add squash.

4. 4

   Puree in a blender. Cook curry powder in a little butter.

5. 5

   Add to the soup with the cream.

6. 6

   Blend. Let soup sit for about an hour to absorb the curry. Serve hot or cold.

7. 7

   If served cold, thin with a little light cream.

8. 8

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.