Recipe - Curry Squash Soup

2 pound Winter squash
1 tablespoon Butter Buds®
1 One half cup Onion; chopped
One half cup Celery; chopped
1 lg Sweet apple
Salt; optional
Pepper
1 tablespoon Curry powder
4 cup Chicken broth
1 Bay leaf
1 cup Buttermilk
2 teaspoon Lemon juice

Pierce squash several times and cook in microwave (on pie plate) until
tender or bake in oven for 30 min. at 375 degrees.

In med. saucepan add butter buds, onion, celery, apple, salt and pepper.
Cover the pan, and cook the mixture for 5 min. over mod.low heat, stirring
the ingredients occasionally. Add curry powder, broth, and bay leaf, raise
the heat, and bring the mixture to a boil. Reduce the heat, cover the pan,
and simmer the mixture for 30 min. Discard bay leaf.

When squash is cool enough to handle, discard the seeds, peel it, and cut
its flesh into chunks. In batches in a blender or food processor, puree the
broth mixture with the squash. Return the soup to the saucepan, and add the
buttermilk and lemon juice. djust the seasonings, and heat the soup through
but DO NOT BOIL IT.

NOTES : Recipe can be doubled.

Recipe by: Jane Brody's Good Food Gourmet

Posted to MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997