2 medium yellow crookneck squash
2 medium onions
2 cans chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
Boil sliced squash and onions in chicken broth for 15 minutes until both are tender. Strain most of broth and save.
Puree squash and onions in blender or food processor. Add back to broth. Add curry and pepper; stir well. Add cream and nutmeg.
Can be served warm or cold.
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