Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: simmer butternut in chicken stock in a covered pot until soft, then purée. melt butter in pan and fry the onion and mushroom in the butter until soft. add flour and curry powder and stir over low heat for about four minutes. add butternut to the onion and mushroom mix and bring to a gentle boil. add salt, black pepper and sugar. stir in the yoghurt and the brandy, but don't let it boil. serve in heated soup dishes.

Target recipe: 1. heat olive oil over medium heat in a 6-quart stockpot. 2. add onions and garlic and saute until soft (but not brown), about 10 minutes. 3. add the butternut squash, vegetable stock, curry powder and salt. 4. bring to a boil and then simmer until the squash is tender, about 15 minutes. 5. once the squash is cooked, turn off the heat and while stirring add the coconut milk. 6. puree the soup with an immersion blender; or in batches in a blender until smooth. 7. ladle into soup bowls and garnish with dollops of yogurt and toasted butternut squash seeds.