1 lg. butternut squash (about 3 lbs.)
6 c. chicken broth or water
2 1/2 tbsp. oil
2 tsp. curry powder
1/2 tsp. cinnamon
Med. onion, chopped
Salt to taste
Juice of 1 lime or sm. lemon

Cut the squash in half using a meat cleaver or other heavy knife. Scrape out and discard the seeds. Cut the two halves into chunks; peel them and put them in a large pan with the broth. Simmer until tender, about 15 to 20 minutes.

While the squash is cooking, heat 2 tablespoons of the oil in a small frying pan and stir in the curry powder and cinnamon. Add the chopped onion and saute for 4 minutes, adding the additional oil if necessary. Puree the squash and the curry-onion mixture in a food processor of blender in two batches and return to the pan. Reheat. Check the seasoning and add salt to taste and the lime or lemon juice. Serves 6.