Squash Bisque

2 tsp     butter or margarine
1/4 c     chopped onions
1 clove     crushed garlic
1 Tbsp     all purpose flour
1 1/2 tsp     curry powder
1 1/2 c     defatted chicken broth
6 oz     sliced yellow summer squash
1 c     nonfat buttermilk
1 Tbsp     lemon juice

Directions
1
Melt the butter or margarine in a heavy 2-quart (or 3-quart) saucepan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until they are soft but not brown. Stir in the garlic, then the flour and curry powder.
2
Add the broth and cook the mixture, stirring constantly, until it comes to a simmer and is slightly thickened. Add the squash and reduce the heat to low. Continue cooking over low heat, stirring occasionally, for 15 minutes, or until the squash is tender.
3
Let the soup cool to room temperature, then puree it in a a blender, working in batches if necessary. Stir in the buttermilk and lemon juice. Chill the soup in a covered container for 2 hours or overnight. Serve it ice-cold in bowls or mugs.

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