Ingredients
2 yellow squash, diced
1 onion, diced
1 tsp curry powder
4 cups chicken broth (may sub vegetable broth)
2 tsp olive oil
(Salt and pepper to taste)
Optional garnish: sour cream or yogurt, fresh herbs or ground pepper
Directions
In a large pot sauté squash and onion in olive oil to a large pot over medium high heat for about 5 minutes to soften.
Stir in curry powder and cook a minute longer.
Add broth and simmer over low heat for 25-30 minutes.
Cool briefly before adding to a blender to puree until smooth.
Serve hot or chilled with garnish if desired.