This is a wonderful fall soup. It is really delicious and low in fat.

A little white wine can be added to this wonderful soup for added richness, but is not necessary.

1	tsp	Molly Mcbutter
1/4	C	Water
2	med	Onions, chopped
2	tbsp (or to taste)	Curry powder
6	C	Defatted chicken broth
2	med	Potatoes (yukon work well) diced
6	(about 2 lbs)	Yellow summer squash (winter squash will work)
1	C	Plain non-fat yogurt
2	tbsp	Parsley for garnish
		Salt to taste

• Sweat onions in butter mixture about 10 minutes. Add curry powder and cook over low heat for about 2 minutes...stir frequently.
• Add broth and potatoes and simmer uncovered for about 15 minutes. Remove about 1 cup of broth from pot and mix with yogurt. Stir this mixture back into pot.
• Puree soup until smooth in food processor or blender, return to pot and adjust seasoning.
• Serve with a freshly baked crusty bread! YUM!