2 onions, chopped

2 cloves garlic, chopped

1 tbsp fresh ginger, peeled and chopped

2 tbsp (30 ml) olive oil

5 cups (700 g) peeled, seeded and diced butternut or buttercup squash (about 1 small squash)

2 tbsp (30 ml) mild curry powder

1 tsp (5 ml) dry mustard

5 cups (1.25 litres) chicken broth

1 tbsp (15 ml) 15% or 35% heavy cream

Cilantro or fresh chervil leaves, to taste

Hot peppers or red bell peppers, thinly sliced (optional)

Salt and pepper

In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.

Cover and simmer over low heat for about 20 minutes or until the squash is tender.

In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.

Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.

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