1 lb. diced, peeled, seeded pumpkin or butternut squash
2 c. water
1/2 tsp. salt
1/2 tsp. sugar
2/3 c. each cooking broth, orange juice and whipping cream
2 tsp. curry powder

Put squash, water, salt and sugar into a large heavy saucepan. Simmer, covered, 15 minutes or until squash is cooked. Drain and turn into a blender or food processor fitted with the steel blade. Add cooking broth, orange juice, whipping cream and curry powder. Process until silky smooth. Return to pot and reheat or refrigerate and serve cold. Makes 4 servings.