Old Empire Curried Squash Soup

Created after a day of reading about food history and the British Colonial Empire, this simple and tasty soup was born with an eye towards the ironic. It's not authentic anything, but it's good warm with a salad for a light lunch, or chilled as an appetizer!

• Ready In: 25 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 10  ounces  condensed tomato soup
• 10  ounces  butternut squash soup
• 1 1⁄4 cups water
• 1  tablespoon olive oil
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon mustard powder
• 1⁄2 teaspoon onion powder
• 1  tablespoon curry powder
•  salt (optional)
•  pepper (optional)

Directions

1. Add water, oil, and spices to pan.
2. Bring to a boil.
3. Slowly stir in tomato soup.
4. Slowly stir in pureed squash soup.
5. Reduce heat to medium and bring to a slow boil.
6. Reduce heat and simmer 10 minutes.
7. Correct seasoning with salt and pepper as needed.