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: cook the quinoa according to package directions, using broth instead of water. when done, stir in the 1/2 cup cheddar until melted inches. bring the 6 cups broth to a boil in a large pot. peel and roughly chop the squash, garlic, and onion. add to the pot of boiling broth. cover and cook for 10-15 minutes or until squash is fork-tender. optional: set aside a cup of squash if you want to have pieces of squash in your soup for texture, if you want a totally smooth soup, add all of the squash. blend the soup with an immersion blender or in small batches in a blender. add the curry paste, coconut milk, and salt. puree again until incorporated. pour the broth over the quinoa and stir together.