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This is a nice soup to serve on a crisp fall Sunday afternoon after raking leaves!

Serves 6.

1 lg. (about 3 lb.) buttered squash, peeled
6 c. chicken broth or water
2-3 tbsp. oil
2 tsp. curry powder
1/2 tsp. cinnamon
1 med. onion, chopped
Salt to taste
Juice of 1 lime or sm. lemon

Cut the squash in half and remove seeds. Cut the 2 halves into chunks and put them into a large pot with the broth or water. Simmer until tender, about 15-20 minutes.

While the squash is cooking, heat the 2 tablespoons oil in small frying pan and stir in curry powder and cinnamon. Add the chopped onion and saute 4 minutes, adding additional oil if necessary. Puree the squash and the curry - onion mixture in a food processor in 2 batches and return to the pan. Reheat. Check the seasoning and add salt to taste and the juice of the lemon or lime. Serve in your favorite tureen with toast points. Garnish with small scallions or finely chopped parsley.

Serves 6.

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