1 butternut squash
2 tsp curry powder (I use hot, but use mild if you don't want it too spicy!)
Chicken stock, to cover the veg
- Chop up the butternut squash, onions and carrots and add to a large pot.
- Add enough chicken stock to cover the veg, and bring to the boil.
- Add the curry powder and season. Cook for around 30 minutes until the veg is soft.
- Blend and enjoy