1 onion, chopped
1 leek, chopped
2 tbsp. butter
2 tsp. curry
2 sm. potatoes, thinly sliced
1/4 tsp. pepper
Yellow squash, coarsely chopped
4 c. chicken broth
1/2 c. heavy cream

Cook onion and leek in soup pot in 2 tablespoons butter over low heat for 5 minutes. Add curry and cook 1 minute. Add broth, bring to boil. Add potatoes and pepper; simmer until soft. Add squash; simmer 15 minutes or until tender. Cool for 10 minutes. Blend in batches. Return to pot; add cream. Do not boil. Serve warm or best, chilled.