Squash Soup

Directions

1. 1
   Wrap the squash in foil and bake at 400° for 45 minutes. Peel, seed and mash the squash.
2. 2
   Cook onions and cloves in stock until soft.
3. 3
   Remove cloves and add squash.
4. 4
   Puree in a blender. Cook curry powder in a little butter.
5. 5
   Add to the soup with the cream.
6. 6
   Blend. Let soup sit for about an hour to absorb the curry. Serve hot or cold.
7. 7
   If served cold, thin with a little light cream.
8. 8
   Garnish with parsley.
9. 9
   Serves 8.