Butternut Squash Soup
  1. In a large soup pan, stir 4 cups of water with the vegetable soup mix.
  2. Bring to a low boil, add the onions and squash. Cover and boil until the squash is soft, then add the tomatoes, curry powder and salt.
  3. Boil gently for about 2 minutes. Take pan off heat and slowly add the half-and-half, stirring constantly.
  4. Cool and put in blender or use a stick immersion blender in the soup pan.
Recipe Notes

Delicious with toasted bread or crusty rolls.