Curried Butternut Squash Soup

Yummy, warming, filling & healthy - Does it get better than this?!

Ingredients:
1 butternut squash
2 onions
2 stock cubes (I use veggie) disolved in about a litre of water
1 1/2 teaspoons curry powder
fresh coriander (optional)

Preheat the oven to 220c. Chop up the squash & onions and put them in a roasting dish. Bake uncovered for 45 mins or until the squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.

Remove from the oven. Tip into a saucepan and add the stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Let it cool. Puree in batches in a blender or food processor.

Toast the curry powder in a small frying pan over a low heat until fragrant - be careful not to burn it. Stir into the pureed soup. Season to taste. I then garnish it with fresh coriander - because I love it - but I know some people are not so keen!

Enjoy!