Curry crookneck soup with croutons
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil spray | ||
| 1 | medium | Sweet potato -- peeled and |
| Chopped | ||
| 1 | large | Onion -- chopped |
| 1½ | tablespoon | Fresh ginger root -- grated |
| 2 | pounds | Crookneck squash -- sliced |
| 3 | cups | Vegetable broth -- low-salt |
| 1 | tablespoon | Curry powder |
| Salt -- optional | ||
| Freshly ground black pepper | ||
| Chopped chives or scallions | ||
| For garnish | ||
| 8 | slices | French bread -- 1/4-inch |
| Thick | ||
| Vegetable oil spray | ||
| 2 | teaspoons | Curry powder |
| 2 | tablespoons | Grated Parmesan cheese -- |
| Nonfat | ||
Directions
CURRIED CROUTONS:
Preheat oven to 325F. Spray a large heavy saucepan with vegetable oil and place over medium-high 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 to5 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] Recipe By : Lynn Fischer, Healthy Indulgences (1995) From: