Savory Squash Soup

This is a very simple soup,
but full of flavor and for me a comfort
soup on a cold winter day with nice loaf of French bread.


1 Butternut Squash seeds and skin removed and
     cut into cubes
1/2 cup olive oil
2 cloves of garlic crushed
2 Tbls minced Italian herbs or your favorite mix of herbs
1 onion diced
2 to 4 cups of chicken or vegetable stock
(depending on the size of your squash)
1 tsp ginger (powder)
1 tsp curry
pepper to taste
cream for top


First toss squash, olive oil, mixed herbs and
garlic in bowl and mix once fully
coated put in shallow baking pan
in oven at 375 till squash is soft and smelling delicious.

Then once the squash is finished saut� the onion
once transparent add squash
and enough stock to cover squash, add ginger
curry pepper, boil lightly
for about 3 minutes and then transfer to a bowl
in which you can use a
hand blender and blend until smooth consistency,
serve with a dollop of cream on top.