Serves: 4 servings (1 serving is 350ml)1) Heat oil over medium heat in a 6L stockpot. Add onions and garlic and saute until soft but not brown, about six to seven minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 mins. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.