Curry Squash Soup

2 lb Winter squash
1 tb Butter Buds
1 1/2 c Onion; chopped
1/2 c Celery; chopped
1 lg Sweet apple
Salt; optional
Pepper
1 tb Curry powder
4 c Chicken broth
1 Bay leaf
1 c Buttermilk
2 ts Lemon juice

Pierce squash several times and cook in microwave (on pie plate) until tender or bake in oven for 30 min. at 375 degrees.

In med. saucepan add butter buds, onion, celery, apple, salt and pepper. Cover the pan, and cook the mixture for 5 min. over mod.-low heat, stirring the ingredients occasionally. Add curry powder, broth, and bay leaf, raise the heat, and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer the mixture for 30 min. Discard bay leaf.

When squash is cool enough to handle, discard the seeds, peel it, and cut its flesh into chunks. In batches in a blender or food processor, puree the broth mixture with the squash. Return the soup to the saucepan, and add the buttermilk and lemon juice. djust the seasonings, and heat the soup through but DO NOT BOIL IT.

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