Easy Squash Soup

Asparagus to Zucchini
2 tablespoons butter or olive oil
3-4 cloves garlic, mashed
1/2 to 1 cup onion
2 1/2 to 3 pounds squash, halved, seeded, and
baked until soft
4 cups chicken stock or 2 bullion cubes dissolved
in 4 cups hot water
1 bay leaf
pinch of sugar
1/2 teaspoon or more curry powder
pinch of nutmeg
salt and pepper to taste
2 cups milk (low-fat or skim)
Directions: Heat butter or olive oil in large saucepan over medium flame. Add garlic and onions; cook, stirring often, 7-10 minutes. Puree the cooked squash in a food processor and stir into onion mixture. Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper. Simmer 20-30 minutes. Remove bay leaf. Add the milk; heat but don’t boil. Makes 6 servings.

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