Ingredients: (Serves 2-3)  
1 tbsp olive oil + 1 tbsp butter
1 small onion
½ butternut squash, diced
1-2 large carrots, diced
½ tsp curry powder
1 vegetable stock cube
Splash of milk
Salt, pepper

Method:
1. Heat the oil and butter and gently fry the onion for 3-4 mins.
2. Add butternut squash and carrots and fry for another 2-3 mins.
3. Cover with water, add curry powder and stock cube, cover and simmer until the vegetables are tender.
4. Puree the soup and add some milk to thin it out a bit. Season to taste and serve with bread.