curried squash and sweet potato soup
categories:  Soup | Vegetarian   

Prepared: 2005-10-08

Ingredients:

• 2 tsp vegetable oil
• 1 tsp crushed garlic
• 1 small onion, chopped
• 1 cup sliced mushrooms
• 1 butternut squash (8 oz), peeled, seeded and chopped
• 1 1/2 cups chopped peeled sweet potato
• 3 1/4 cups chicken stock
• 1/2 tsp ground ginger
• 1 tsp curry powder
• 1 tbsp honey
• 1/2 cup 2% milk

Preparation:

• In large nonstick saucepan, heat oil.
• Saute garlic, onion and mushrooms until softened, approximately 5 minutes.
• Add squash, sweet potato, stock ginger and curry powder; reduce heat, cover
  and simmer for 30 minutes or until vegetables are tender.
• Puree in food processor until creamy and smooth.
• Return to saucepan; stir in honey and milk, blending well.

Make ahead - make and refrigerate up to the day before and reheat gently
before serving adding more stock if too thick.

Tip - Other spices that pair with curry are cumin, cardamom, coriander and
turmerc; experiment with what you have on hand. Adjust the amount of honey
to your taste.

makes 4 servings @ 188 calories per serving