1 large butternut squash, peeled, seeded and diced 1-1/4 LB potatoes, peeled and diced 3 carrots, peeled and diced 1 QT vegetable stock 2 TSP lemon juice 2 TBSP brown sugar 1/2 cup white onion, roughly chopped 1 Pint cream 2 TSP curry powder 2 TSP curry powder
In large heavy pot, melt butter on low heat. Add onions, squash, potatoes and carrots. Cover and cook on low heat, stirring occasionally until vegetables are translucent but not brown, about 1 hour. Add vegetable stock, cover and simmer for 2 hours. Add cream and curry powder. Use hand blender and blend until smooth. Season with salt and pepper.