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.