Squash Soup - cooking recipe

Ingredients

4 c. chicken stock
3 medium onions, chopped
3 c. buttercup squash (1 regular)
1 c. cream
1 Tbsp. butter
1 tsp. curry powder
5 whole cloves
parsley

Preparation

Wrap the squash in foil and bake at 400\u00b0 for 45 minutes. Peel, seed and mash the squash.
Cook onions and cloves in stock until soft.
Remove cloves and add squash.
Puree in a blender. Cook curry powder in a little butter.
Add to the soup with the cream.
Blend. Let soup sit for about an hour to absorb the curry. Serve hot or cold.
If served cold, thin with a little light cream.
Garnish with parsley.
Serves 8.