Instructions: 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 cream and cook another few minutes over low heat but then its definitely not low fat !

NOTES : A winter warmer for your all, this is thick and creamy.. with no cream in this version its only 27% CFF and oh so very tasty !

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