1 ea Onion, chopped

      1 ea Large leek, chopped

      1 ea Bunch scallions, chopped

      3 ea Medium zucchini, grated

      3 ea Medium summer squash, grated

      3 t  Curry powder

      1 x  Salt

      1 x  White pepper

      6 c  Chicken stock

      3 ea Potatoes, peeled and sliced

      1 c  Heavy cream

      1 ea Stick sweet butter

  Chop the onion, the leek, and the scallions.  Reserve a little of the
  grenner parts of the scallions for garnish.  Grate the squashes, seeds
  and all.  In a heavy pot melt the sweet butter. When the butter foams
  and is quite fragrant, add curry powder, and cook while stirring for 2
  or 3 minutes.  Add the onions, leeks, scallions, and squash, and
  season to taste with salt and pepper.  Saute this mixture briefly,
  then turn down the heat, cover, and cook until squash is soft and
  juices have been extracted.  Uncover, and evaporate half of the juice.
  Add the chicken stock and potatoes.  Cook uncovered for 15 minutes, or
  until potatoes are just cooked through.
  To Serve: Hot, country style - add the heavy cream and serve in warmed
  soup bowls.  Pureed - chilled or hot - let the soup mixture cool, then
  puree in batches in food processor or blender. Strain the puree.  Stir
  in heavy cream.  Serve iced or heated. Garnish with reserved
  scallions.
  By Chef Deedy Marble The Governor's Inn Ludlow, Vermont
  This handsome potage has many personalities as it may be presented in
  a variety of ways: hot, cold, pureed, or country style.
  From In Season, a publication of the Vermont Department of
  Agriculture, Food and Markets.