How to make it
In a medium heated saucepot, melt butter and stir in flour with a wooden spoon. Continue to stir for 3-5 minutes until golden brown.
Add onion, squash, Lee Kum Kee Chilli Garlic Sauce, Lee Kum Kee Hoisin Sauce and curry powder. Cook mixture for 3 minutes while stirring.
Stir in chicken broth. Bring mixture to a boil and then simmer until squash is tender. Cool and purée with blender.
Add heavy cream and cook squash mixture until heated through.
Garnish with chopped parsley and serve with croutons.