1 tablespoon extra virgin olive oil
2 cloves garlic — thinly sliced
2 tablespoons surry powder
2 cups chicken or vegetable stock
1 11 oz. pkg. frozen butternut squash — thawed
2 scallions, green part only,very thinly — sliced, for
garnish 2 tablespoons sour cream — garnish
salt & pepper to taste
In a heavy pan over medium heat, add oil. Add garlic and cook until golden. Stir in the curry powder. Add the chicken stock and bring to a simmer. Fold in the squash and stir until well blended. Let simmer for 5 minutes. Garnish with scallions and sour cream. Serve immediately.