Recipe - Curry Crookneck Soup With Croutons

Vegetable oil spray
1 md Sweet potato; peeled and
chopped
1 lg Onion; chopped
1 One half tablespoon Fresh ginger root; grated
2 pound Crookneck squash; cut or sliced up
3 cup Vegetable broth; lowsalt
1 tablespoon Curry powder
Salt; optional
Freshly ground black pepper
Chopped chives or
scallions; for garnish

CURRIED CROUTONS
8 sl French bread; 1/4inch thick
Vegetable oil spray
2 teaspoon Curry powder
2 tablespoon Grated Parmesan cheese;
nonfat

Preheat oven to 325F.
Spray a large heavy saucepan with vegetable oil and place over
mediumhigh heat. Add the sweet potato and onion and saute for 5 minutes
stirring, adding several tablespoons of water to prevent sticking, if
necessary. Add the ginger, squash, stock, and curry powder. Bring to a
boil, reduce the heat, cover, and simmer for 45 minutes.
Meanwhile, prepare the croutons: Coat the bread slices generously with
vegetable oil spray and place on a baking sheet. Sprinkle with curry powder
and Parmesan. Bake for 2 to 5 minutes, or until crunchy and lightly browned
and cut into croutons.
In a food processor or with an immersion, or hand, blender, puree the
soup until smooth. Ladle into individual serving bowls, top with croutons
and sprinkle with chives. [McRecipe:patH 18 Aug 96]

Posted to MCRecipe Digest V1 #205

Date: Sun, 18 Aug 1996 16:29:44 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Publisher: William Morrow
Lynn's Notes: A traditional potage is thickened with cream or egg
yolks. I substitute pureed sweet potatoes, which give it a nice
texture. You can substitute zucchini or pattypan if no crookneck
is available. (360 cals, 6 g fat)