Banana Stem Soup

Ingredients:

1/4 cup olive oil
4 tbsp unsalted butter
1 onion, chopped
1 butternut squash (about 2 lbs), peeled, seeded, and chopped
1 tsp medium curry powder
2/3 cup milk
1 cup cashews, chopped
sea salt and freshly ground black pepper
country bread to serve (optional)

method

1. Heat the olive oil and butter in a suacepan over medium heat. Add the onion and cook 5 minutes until soft (not brown).
2. Add the chopped squash, curry powder, and a little salt and pepper. Stir, then cook for 5 minutes.
3. Pour in 2 cups water and 3/4 cup milk. Bring the mixture to a boil before lowering the heat and letting it simmer for 30 minutes.
4. Add the cashews and cool briefly. Working in batches if necessary, transfer the soup to a blender or food processor and blend until smooth and thick. Alternatively, use a stick blender and blend the soup in the saucepan.
5. Reheat the soup as necessary. Adjust seasoning to your liking and serve hot with country bread.