An immersion blender really simplifies the process but if you don't have one, a food processor or a blender would work as well.
The curry in this soup is subtle and the lemon adds a nice bright note. This soup is a perfect example of how little needs to be done to good, in season produce. I used Butternut squash
because that is what I happened to have on hand but you could certainly use another variety.
1 small butternut squash
1 yellow onion, coarsely chopped
3 garlic cloves, chopped
2 teaspoons curry
2 cups good tasting vegetable broth or water
1/4 cup fresh squeezed lemon juice
salt to taste
Cut squash in half. Place cut side up on a baking sheet, rub the surface with a little olive oil, sprinkle with salt and roast at 400 until it is soft to the touch, about 45 minutes - 1 hour. Let it sit until it is cool enough to handle. Scrape out the seeds and discard them. Scrape the flesh out of the skin and set aside, you should have about 2 cups.
In a hot pan add a little olive oil. Add onion and saute until it is soft and translucent, about 5 minutes. Add garlic and curry, saute for another minute or two. Add squash and broth or water. Simmer for a few minutes.
Puree the soup using an immersion blender or in a blender/food processor. If you would like the soup thicker, simmer until it reaches the desired consistency. Stir in the lemon juice, salt to taste.
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