Butternut Squash Soup

1 pound butternut squash (2 medium size)
5 c chicken or veggie stock
4 T butter
4 T flour
1 t curry
1 T lime juice
3/4 c milk
1/2 t salt
1/2 t white pepper

Half and core squash, place face down in pan with inch of water. Bake at 400 for about 30 minutes -- until soft. Scoop out of peel and blend until smooth.

Melt butter, flour and curry in soup pot and stir and cook over medium.

Add squash and broth, heath til thicken on medium.
Reduce heat and add milk.
Add lime, salt and pepper and serve.