Squash And Red Pepper Soup

• 1 olive oil for pan
• 1 small diced onion
• 1 tsp curry powder
• 1 pinch salt
• 2 cup vegetable stock
• 1 tbsp butter
• 1 small butternut squash, peeled, seeded and diced
• 1 roasted red pepper, skin and seeds removed, roughly chopped (buy in a jar or roast your own)

1. Warm olive oil in a stockpot over medium high heat.
2. Add onion, red pepper, curry powder and salt.
3. Saute' 3 to 4 minutes, until onion is soft.
4. Add stock and squash.
5. Bring to a simmer, cover and cook until squash is soft, about 10 minutes.
6. Remove from heat, add butter and puree' in a blender or food processor or in the pot using an immersion blender.
7. *To roast your own pepper, hold with tongs over a gas burner on medium high heat, turning until evenly charred, or place in a baking dish under the broiler, turning once.
8. *

olive oil, onion, curry powder, salt, vegetable stock, butter, butternut squash, red pepper

Taken from cookpad.com/us/recipes/348110-squash-and-red-pepper-soup (may not work)