Curried Summer Squash Soup - cooking recipe

Ingredients

3 Tbsp. butter
3 medium onions, chopped
1 tsp. curry powder
2 lb. yellow squash, cut up (7 c.)
5 c. chicken stock
salt and pepper to taste
1 c. half and half

Preparation

In large casserole or soup pot, cook onions in butter until light golden.
Stir in curry powder.
Add squash and stir to coat with butter.
Cook over low heat for 15 minutes, stirring occasionally.