Title: Curried Squash Soup
Categories: All newly t, Soups & ste
Yield: 6 Servings

1 tb Unsalted butter
2 Red onions; chopped
2 c Water
4 c Low-sodium chicken broth
2 Cloves garlic; minced
6 c Yellow squash; diced
1 tb Fresh thyme
1 tb Curry powder
Salt and pepper; to taste
1 c Skim milk
1/3 c Fat free cheddar cheese;
-grated

Heat oil in large skillet. Saute red onion until tender. Add garlic and
saute 2 minutes. In large stewpot, combine onions, garlic, squash, water,
chicken broth, thyme, salt and pepper. Cover and simmer for 2 hours. Cool
mixture and puree in blender or food processor. Return to heat and add milk
and cheese. Continue heating until thoroughly blended. Serve warm. Makes 6
servings.

Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997