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: in a heavy kettle, combine onions, celery, butter, and curry powder. cover and cook over low heat until vegetables are tender (10 to 15 minutes), stirring often. add cubed squash, chopped apples, and stock, and bring to a boil. reduce heat, and simmer 20 to 30 minutes or until squash and apples are cooked thoroughly. strain liquid and set aside. puree the apple-squash mixture with one cup of the strained liquid. add cider and remaining liquid to reach desired consistency. optional: garnish with grated apple, yogurt, or low-fat sour cream.