YELLOW SQUASH SOUP (Makes 8 Servings)
1 small onion, diced	1 quart chicken or vegetable broth
1 large stalk celery, chopped	1 teaspoon caraway seeds
1 large carrot, chopped	1 tablespoon chopped fresh parsley
1 tablespoon butter	1 tablespoon chopped fresh basil
1 tablespoon oil	1 teaspoon crushed/pressed garlic
1 ½ pounds yellow squash, sliced (approx. 8 cups)	1 tablespoon of either nutmeg, allspice or mild curry powder,
2 medium potatoes, sliced (if desired, peel)	Sea salt and white pepper to taste
Sauté onion, celery and carrot in butter and oil in heavy kettle until softened; Do not brown. Add squash, potato, parsley, basil, garlic, allspice/nutmeg/mild curry powder and broth. Bring to boil, and cook on medium heat until squash is very tender. Pour ¼ hot mixture into blender container at a time; blend until smooth. Return to kettle. Stir in cream and reheat gently. Sprinkle a few caraway seeds on top of individual servings. (optional) Suggestion: Drop a teaspoon of low fat sour cream on top of serving instead of adding the cream