Spicy Butternut Squash Soup

3 tablespoons butter or neutral oil

1 medium onion, chopped

1 tablespoon of minced garlic

3 pounds winter squash, already cooked to softness

Salt and freshly ground pepper

1 tablespoon curry powder

2 tablespoons honey

1 can (14 ounces) diced roasted tomatoes

1-2 tablespoons adobo sauce from a canned chipotle peppers (or more to taste)

5 cups vegetable stock

Put the butter or oil in a soup pot over medium-high heat. When melted, add the onions and garlic, cook until softened. Next add the precooked squash, along with the salt and pepper, curry powder, honey and adobo sauce and cook another few minutes. Add the stock and bring to a boil, then reduce heat to low and cook another 20 minutes.

Use an immersion blender to purée the soup in the pan or cool slightly and pour it into the blender.

Serves six.