4 cups water

1 chicken stock

500 g (1/2 lb) butternut, (ready peeled and cubed is easier)

1 medium onion, finely sliced

1 medium potato, peeled and cubed

2 tsp curry powder (more, or less, depending on your taste)

1 tsp turmeric powder (if you don’t have, not necessary)

1 tbs butter or cooking oil

1 tsp brown sugar

1 tsp cinnamon

Salt

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• Melt the butter in a saucepan and add the onion

• Fry for 1 minute, then sprinkle with curry powder

• Stir and fry for one minute over medium heat. Don’t let it burn

• Add all the other ingredients

• Bring to the boil, then reduce to a simmer and let it idle along until the butternut is soft

• Set aside to cool, and liquidize

• Taste. You might have to add a little more salt and/or sugar

• The soup should be slightly sweet and have a good curry-butternut flavour

• Serve piping hot.