Susan Houle’s Buttercup Squash Soup

1 BUTTERCUP or BUTTERNUT SQUASH, cut in half (preferably with no fingers amputated) and the seeds scooped out.

1 large ONION, chopped, sauteed in OLIVE OIL in a large pan while squash bakes.

Bake squash halves cut sides down in an inch of water in 9x13 pan, another 9x3 pan inverted over the top so you're steaming the squash. Takes about an hour at 350-400 degrees. Check as you go along-done when a fork slides into the squash. When squash is done, take it out of oven (let it cool a bit if you want) and scoop it out of the skin, adding it to the pot with the onion. Mash and mix, add BROTH or MILK to thin as you wish.

Flavor with CURRY POWDER (I hate to recommend an amount as it varies, but start with 1/2 teaspoon and keep adding to taste). Season to taste with salt, pepper, bouillion.

So easy. I fix it often- this fall [I actually got this from Susan last fall] at a course at Yestermorrow we were all working industriously in class all afternoon. Meanwhile the squash was happily cooking in the adjoining kitchen and was ready for famished people in 5 minutes after we had finished. Served it along with french bread and cheese, wine-delish.