easy squash soup

Another great recipie from lincoln's sustainable organic and freerange food delivery service

They don't get much simpler than this. Cooked and served in 15 mins, 20 tops Unsurprisingly it works just as well with courgettes.

Ingredients: 1 squash (I use a bright yellow custard squash) approx 450g 450ml vegetable stock 225g full fat cream cheese 1 tsp curry powder

Method In a medium pan boil the stock. Meanwhile wash and chop the squash. Add the squash to the pan and cook for 10 mins or until soft. Mix in the cream cheese and curry powder then whizz and serve immediately.