Vegan curried butternut squash soup

There's a foot of snow on the ground here at Pussycat headquarters. The mercury is dropping and the logs have just been popped onto the fire. It's the perfect weather for winter squash. I made this delicious soup tonight for dinner.

A few hints before you get started. Butternut squash is best peeled using a carrot peeler, or other type of vegetable peeler. And, you can use 3 pounds of squash (two small or 1 medium) for this recipe.

Vegan curry butternut squash soup

• 3 lbs butternut squash, peeled and chopped into chunks
• 1 onion, chopped
• 1 tsp olive oil
• 2 cups veggie broth
• 4 cups water
• 1 tsp curry
• salt and pepper

1. Cut squash into chunks.
2. Boil squash and onion in water for about 20 minutes, until tender.
3. Drain, and puree squash and onions in the blender.
4. Put puree back onto the stove on low heat.
5. Add spices, veggie broth, olive oil, and simmer until heated.