Title: Curried Squash Soup
Categories: Soups &, Stews
Yield: 4 Servings

1 tb Extra virgin olive oil
2 Cloves garlic; thinly sliced
2 tb Surry powder
2 c Chicken or vegetable stock
1 11 oz. pkg frozen butternut
-squash; thawed
2 Scallions, green part
-only,very thinly; sliced,
-for garnish
2 tb Sour cream; garnish
Salt & pepper to taste

In a heavy pan over medium heat, add oil. Add garlic and cook until
golden. Stir in the curry powder. Add the chicken stock and bring to a
simmer. Fold in the squash and stir until well blended. Let simmer for 5
minutes. Garnish with scallions and sour cream. Serve immediately.
Posted to FOODWINE Digest 19 Sep 96

Date: Thu, 19 Sep 1996 22:28:15 -0400

From: Laura Hunter