Recipe: Pumpkin or Butternut Squash Soup (using chicken broth, food processor)

PUMPKIN OR BUTTERNUT SQUASH SOUP

2 onions, chopped
2 garlic cloves, chopped
1 potato, peeled and chopped
4 cups fresh pumpkin or butternut squash cubes
2 cups chicken stock
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp salt
1/2 tsp hot pepper sauce
1/2 cup plain yogurt
Pinch curry powder

In large pot, combine all ingredients except yogurt and curry powder; bring to boil. Reduce heat and simmer, covered, for 30 minutes or until vegetables are softened.

Puree in food processor, blender or through food mill. Return to clean saucepan and heat through.

Combine yogurt with curry powder; swirl about 2 tablespoons into each serving of soup.

Makes 4 servings
Adapted from unknown source