Curry Yellow Squash Soup

Ingredients

• Take a couple of pounds of yellow squash. Slice and saute till
• tender. Also take a few wilted leftover vegies from the fridge -
• carrots or green beans or corn or a little celery - whatever you
• want to get rid of. Saute these with the squash and some chopped
• onion and garlic (if you like). Use olive oil, if available. Add
• enough chicken stock to simmer over low heat for 15 or 20 minutes.
• Add a couple of tablespoons of curry. Add s+p to taste. Process
• until smooth in food processer. Add stock until the consistency
• of creamed corn. Serve.