4 1/4cupschicken stock, or vegetable, homemade or canned
2/3cupyogurt
2tablespoonsmango chutney
Instructions
Heat the oil, add the onion and cook until it has just softened but not browned. Stir in the curry powder and cook it for 1 minute. Add the squash and stir well. Add the stock. Bring to a boil and then simmer until the squash is soft, about 20 minutes or so.
Blend the soup with a hand blender or put it into a regular blender in small batches. Blend until you reach the consistency you want. then return it to the pot. Mix the yogurt and chutney together. Stir the mixture into the soup and serve.