In a large saucepan, brown the onion in the oil. Add the butternut squash and cook until the chunks begin turning a nice caramelised colour.
Add the curry powder and stir for 1 minute to activate the spices. Add the juice and zest of the orange along with the vegetable stock pot and cover with water.
Allow to boil until the butternut squash is cooked through.
Remove from heat and add in Carnation® Evaporated Milk. Blend everything with a hand blender until smooth and gently bring back to the heat.
Recipe courtesy of Carnation®