2 lbs. yellow squash
3 tbsp. butter
1 c. chopped onion
1 tsp. curry powder
4-5 c. chicken broth
Sour cream (opt.)

Finely chop or coarsely grate yellow summer squash. Saute onions until golden. Add curry powder to onions. Saute onions and curry about one minute more. Add squash to onions and saute a few minutes. Add chicken broth and cook gently until squash is tender. Puree in blender. Serve either hot or cold.