1 tablespoon extra virgin olive oil

2 cloves garlic -- thinly sliced

2 tablespoons surry powder

2 cups chicken or vegetable stock

1 11 oz. pkg. frozen butternut squash -- thawed

2 scallions, green part only,very thinly -- sliced, for

garnish 2 tablespoons sour cream -- garnish

salt & pepper to taste

In a heavy pan over medium heat, add oil. Add garlic and cook until golden. Stir in the curry powder. Add the chicken stock and bring to a simmer. Fold in the squash and stir until well blended. Let simmer for 5 minutes. Garnish with scallions and sour cream. Serve immediately.