Curried Squash Soup

Directions

In a large saucepan sauté onions and garlic in sherry for about 2 minutes.

Add curry powder, cumin, salt and pepper and cook another 3 to 5 minutes or until onions are soft.

Add in cooked squash in pieces, and stir to coat. Pour in chicken broth and bring to a boil; reduce heat and simmer 15 to 20 minutes.

Remove from heat and allow to cool about 15 minutes. Pour soup into blender, food processor or large bowl and use a hand blender.

Purée until smooth (will be thick).

Return to heat and slowly reheat.

Serve hot with some red chili pepper on top if desired.