Curried squash, aubergine & banana soup

Method

1. Melt the butter in a pan and add the curry powder.
2. Cook for 5 minutes on a low heat.
3. Add all the vegetables and banana, and cover with the stock.
4. Bring to boil, season and simmer for 30 minutes.
5. Blend the soup until smooth.
6. Check the seasoning, add a squeeze of lime and serve.

Tip

You could put some toasted pumpkin seeds and flat-leaf parsley on the table, so that anyone not following a low-residue diet can add them to the soup.