• 1 butternut squash
  • 1 onion
  • 1 green pepper
  • 2 tomatoes, peeled
  • 1 clove garlic
  • 2 carrots, peeled
  • 2 stalks celery
  • 1 cup cream
  • 1 cup milk
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 2 dashes hot pepper sauce
  • 1 1/2 teaspoon curry powder
  • Sour cream
  • Directions

    Wash and boil squash in salted water until soft. Drain. Cut up. peel and remove seeds. Boil onion, green pepper, tomatoes, garlic and celery in salted water until soft. Remove celery. Put squash and vegetables in a big bowl. Purse squash, vegetables, cream, milk and chicken stock in blender. Add hot sauce, curry powder and salt. If too thick add more cream or milk. Serve cold with a spoonful of sour cream.

    Serves 8

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