Chilled Summer-Squash Soup With Curry

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2 teaspoons curry powder

1 1/4 pounds yellow squash, cubed

1/2 cup chopped onion

1 (14 1/2-ounce) can vegetable broth

1 3/4 cups low-fat buttermilk

1 tablespoon chopped fresh mint

1/2 teaspoon salt

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