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:

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