Melt butter in heavy, large saucepan over med. heat. Add onions and cook
until lightly browned, stirring occasionally, about 5 mins. Add squash,
chicken stock and cider and simmer until squash is tender, about 20 mins.
Puree mixture in processor. Strain into another large saucepan. Place
over med. heat. Stir in non-dairy creamer and heat through, do not boil.
Add curry powder, salt and pepper. Ladle soup into bowls or squash shells.
Garnish with parsley and nutmeg if desired.
Recipe By : Penchard
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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