Recipe - Lus Curried Squash Soup

1 One half pound Butternut squash; cooked
2 tablespoon Oil
2 Cloves garlic; minced
1 Onion; finely chopped
1 tablespoon Curry powder
One half teaspoon Ground cumin
1/8 teaspoon Cayenne; optional
Salt and pepper to taste
3 cup Chicken broth
One fourth cup Cream; optional

1. In a large saucepan saute onions and garlic in oil for about 2 minutes.

2. Add curry powder, cumin, salt and pepper and cook another 35 minutes or
until onions are soft.

3. Add in cooked squash in pieces, and stir to coat.

4. Pour in chicken broth and bring to a boil; reduce heat and simmer 1520
minutes.

5. Remove from heat and allow to cool about 15 minutes.

6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick) 7. Return to heat and slowly
reheat. If you wish, you can add the cream and cook another few minutes
over low heat.
Posted to recipeludigest Volume 01 Number 371 by RecipeLu
recipelu@geocities.com on Dec 15, 1997