This soup is sooooo easy and simple, that it's crazy.
1 Butternut Squash, peeled and diced
1 red pepper, diced
1 onion diced
2 cups chicken broth
1 tblsp of prepared Curry paste
1 tblsp garlic powder
2 tblsp olive oil
salt and pepper to taste
I started off by chopping the squash and onions, and I used some frozen red pepper from the feezer. Sprinkle garlic powder and olive oil over the veggies and mix around. I mixed right in the 9x13 pan that I was using. Then roast in oven at 400 for 20 minutes, mixing it half after 10 minutes.
Then I added the curry paste to the chicken broth and started boiling it on stove.
Once the veg mixture was soft I pureed in blender along with some of chicken broth.
Add the puree to the rest of broth, and salt and pepper to tast.
It was yummy and no complaints. My favourite kind of meal!!