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 3-5 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 15-20 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 recipelu-digest Volume 01 Number 371 by RecipeLu
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|Serving Size: 1 Serving (1501g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 181 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 2950.3mg||102 %|
|Potassium 456.2mg||12 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.8g|
|Protein 5.9g||8 %|
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Calories per serving: 256
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