1 butternut squash
4 tablespoons unsalted butter
1 medium onion, chopped
3 bouillon cubes
6 cups of water
1 cube mild S&B Golden curry (sold in Oriental groceries)
1/4 tsp. cumin
Salt and freshly ground black pepper

Cut squash into 1-inch chunks. In a large pot, melt butter. Add onion and cook until translucent, about 8 minutes. Add squash water and bouillon. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir in curry until melted, and season with cumin, salt, and pepper.

Submitted by: Flo Wasserman