Ingredients:
2 lbs butternut squash, peeled and cut into chunks
4 cups chicken or 4 cups vegetable stock
2 tablespoons butter
1 large onions, peeled and finely chopped
2 cups button mushrooms, sliced
1 tablespoon mild to medium curry powder
1 tablespoon flour
2 teaspoons brown sugar
1 dash turmeric
2 tablespoons brandy
1/2 cup natural yoghurt
Directions:
Simmer butternut in chicken stock in a covered pot until soft, then puree.
Melt butter in pan and fry the onion and mushroom in the butter until soft.
Add flour and curry powder and stir over low heat for about four minutes.
Add butternut to the onion and mushroom mix and bring to a gentle boil.
Add salt, black pepper and sugar.
Stir in the yoghurt and the brandy, but don’t let it boil.
Serve in heated soup dishes.
Servings: 6
Time preparation: 5 min.
Time total: 40 min.