Now You're Cooking: Curried butternut squash soup

Butternut squash, medium dice - 1 each

Onion, medium dice - 2 each

Vegetable stock - 6 L

Bay leaf - 1 each

Brown sugar - 15 ml

Yellow curry paste - 15 ml

Salt - to taste

Pepper - to taste

Heavy cream - 250 ml

Sweat the squash and onion until the onion is translucent. Then add the curry paste, sugar, bay leaf, cumin, coriander and stir until the curry paste is broken up completely.

Then add the stock and simmer until the squash is very soft. Puree it in a blender until smooth. Return to a clean pot, adjust seasoning, add cream and reserve for service.

The soup should be medium hot for spice and bright yellow. A little turmeric or curry powder may be added. Always use caution when you are using turmeric. Too much will ruin the product.

Garnish with cranberry apple chutney.

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