1 butternut squash
2/3/4 courgettes depending on size and season
2-3 garlic cloves, crushed
1 large white onion
mild curry powder, or mixed curry spices - you know what you like
coconut milk, or yogurt, or however you want to do it
spring onion for garnish, but this is totally optional.
Peel and chop the butternut squash and nuke it - really nuke it - in the oven til it's soft. It'll take about 15-20 minutes, with a couple of turnings, on the highest setting. While that's going on, saute the chopped courgette, onion and garlic together until soft but not coloured, so leave the lid on and stir often. Add the now-squidgy squash and spices to the pan, along with the chicken stock (up to you how much depending on how much vegetable is in the pan), and then cover and leave it to cook down gently for a while. Hand-blend it or mash it, add the yogurt/coconut milk/whatever and stir in, and then garnish (if liked) with the spring onions; it's a nice crunch. Weirdly good with parmesan, I don't know why since it's technically curry flavoured.