Winter Squash Bisque

 You could certainly make this when your garden squash is coming in abundance...but I don't really like soup in the hot summer!  Frozen garden squash will work great for this recipe.

4 cups chopped assorted summer green/and or yellow squash
1/2 sweet onion, chopped
2 15 oz. cans chicken broth
1 tsp salt
freshly ground pepper
3 large cloves garlic
-Place all of the above in a crock pot.  Cover and cook on low 6 hours.  Blend until smooth and creamy then add:
1 15 oz can coconut milk
1 1/2 tsp dried basil
1/4 tsp curry (more if you want)
1/8 tsp cinnamon
-Stir until combined.  Taste and adjust spices to your desired preferences...more salt, curry, etc.  Serve warm.

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