Title: Curried Squash Soup
Categories: Soup
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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Low Fat * No Fat

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