Squash Soup

• 2 tbsp butter
• 1 large onion
• 2c chicken stock
• 400g cooked squash
• 1 small apple peeled and seeded
• 1 tsp curry powder
• 1/4 tsp ground corriander
• 3/4 cup milk

Serves 4.

Melt butter in a sauce pan and cook the onion until soft, stir in flour and gradually add the chicken stock.Add squash, apple, curry and corriander.  Bring to a boil, reduce and simmer for at least ten minutes.  Add salt and pepper and blend.  Add milk and return to a boil.

Rachel's Thoughts:  I generally double the recipe and use a large butternut squash, but if I want a really thick super I use two medium.  Because the squash generally isn't bang on the same weight every time I generally add more spices based on the taste.