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This is a quick soup to make for a cold winter's day. 

Ingredients:

• 1 1/2 to 2 pounds pumpkin or butternut squash*
• 5 cups chicken broth, fresh, canned or from cubes
• 1/2 cup chopped onion
• 1/4-1/2 tsp curry powder
• salt and pepper

Directions:

1. Peel the pumpkin/butternut squash and discard the seeds.  Cut into chunks
2. Add the pumpkin/butternut squash chunks to the broth along with the onions and the curry powder. Bring to a boil.
3. Lower heat to simmer and cook covered for 30 minutes.
4. Remove from heat, let cool and blend until smooth.  Add the salt and pepper to taste.

*Note:  Any left over pumpkin can be cut into chunks and frozen for later use.