Curried Squash Soup 2

1. 1. In a large saucepan saute onions and garlic in sherry for about 2 minutes.
2. 2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or until onions are soft.
3. 3. Add in cooked squash in pieces, and stir to coat.
4. 4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes.
5. 5. Remove from heat and allow to cool about 15 minutes.
6. 6. Pour soup into blender, food processor or large bowl and use a hand blender.
7. Pureei until smooth (will be thick).
8. 7. Return to heat and slowly reheat.