Indian-Style Summer Squash Soup

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4 tablespoons unsalted butter

1 large onion, coarsely chopped

1 tablespoon finely chopped garlic

1 tablespoon Madras curry powder

2 pounds small summer squash or zucchini, cut into 1-inch rounds

3 cups chicken stock or canned low-sodium broth

1 1/2 cups buttermilk

1 cup half-and-half

Salt and freshly ground pepper

1/4 cup finely chopped cilantro

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