Recipe for Curry Crookneck Soup with Curried Croutons 
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Yield:
4
Ingredients:
Amount Ingredient
Vegetable oil spray
1 med sweet potato peeled and chopped
1 lrg onion chopped
Salt optional
1/2 tbl fresh ginger root grated
2 lb crookneck squash sliced 1/2" thick
(5 to 6 cups sliced)
3 cup fat-free chicken broth low-salt
1 tbl curry powder
Freshly ground black pepper
1/2 tsp chicken bouillon granules, low salt
chopped chives or scallions for garnish
----------------- CURRIED CROUTONS: ----------------
8 slc French bread 1/4-inch thick
Vegetable oil spray
2 tsp curry powder
2 tbl nonfat Parmesan cheese optional
Instructions:
Instructions: Use a mild yellow curry; its taste and aroma dominate. Traditionally this soup is thickened with cream or egg yolks. Lynn substitutes pureed sweet potatoes: 234 cals per 1-1/2 cup serving of soup (7.7% CFF; 2.0 gm

Spray a large heavy saucepan with vegetable oil and place over medium-high heat. Add the sweet potato and onion, and salt; saute for 5 minutes stirring, adding several tablespoons of water to prevent sticking, if necessary. Add the ginger, squash, stock, and curry powder, and pepper and optional bouillon. Bring to a boil, reduce the heat, cover, and simmer for 30-35 minutes.

CROUTONS: Meanwhile, prepare the croutons: Preheat oven to 325F. 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.

To serve:
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 chopped fresh chives.

PATs variations: Do not puree; leave the broth clear and the soup chunky.

When making the croutons, cube the bread; toss with the curry, olive oil spray and sprinkle with chopped marjoram. Baking takes 10 to 15 minutes for bread cubes.

Yukon gold potatoes or 1 small yam and 1 small russet or red bliss (less grainy) for the sweet potato.

FAVE! peel, core and cube a delicata squash. Measure. Start the soup with the delicate and add any summer squash,making up for the bulk, when the hard-squash is tender. I halve lengthwise then slice the crooknecks and zucchini.

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