Instructions: 1. Spread almonds in a single layer on a baking sheet and toast at 350F/180C until lightly coloured, about 10 minutes.

2. Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook over low heat until wilted and tender.

3. Add curry powder. Stirring constantly, cook for 30 to 60 seconds.

4. Add sweet potato, squash, and stock. Bring to boil. Reduce heat and cook gently for 30 minutes, or until vegetables are tender.

5. Puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if desired.

ALTERNATIVE cooking directions with whole winter squash and microwave oven: Place whole squash in a glass baking dish and microwave at high for 2-4 minutes, depending on squash mass (2 minutes for about 1 lb squash, 4 minutes for 2 1/2 pound squash).

Cut squash in half, remove seeds and strands if possible, place squash halves with the cut sides facing down, and continue to cook the squash in the microwave for about 5 minutes at high power. Scoop partially cooked squash out of the shells.

Meanwhile, proceed with cooking the other ingredients. After these ingredients have been cooked gently for about 20 minutes, stir in the squash, and continue to cook for the remaining 10 minutes.

As above, puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if desired.

NOTES : Modified from "Curried Squash Soup" in "More Heart Smart Cooking"

to eliminate potato by Ellen Pickett.

I generally use rinsed, chopped leeks - both green and white sections - which are sometimes sold at a farmers market in downtown Toronto.

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