 |
|
     |
    Spicy, sweet and mellow flavors come together in this warm, satisfying soup. Yield: 6 servings Prep time: 30 minutes
Cooking time: 2 hours
Difficulty Level: Moderate-Challenging
   
 Melt butter in a heavy saucepan over medium low heat. Add onions and celery and cook, stirring occasionally, until the onions soften and just begin to brown. While the celery and onions are cooking, peel and seed the squash and cut the flesh into 1-inch chunks (you should end up with about 5 cups). Stir curry powder into the onions and celery, then add squash and broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about one hour, until squash is very tender and beginning to fall apart. While the soup is simmering, peel sweet potatoes and cut them into 1/2-inch chunks. Purée the soup until smooth. (An immersion blender, which allows you to purée the soup right in the pot, is the best tool for this. You can also use a traditional blender or food processor, but you will have to transfer the soup to and from the blender in batches. Use caution when handling the hot soup!) Return the soup to the stove, add the sweet potatoes, and simmer for 30 to 45 minutes, until the sweet potatoes are tender. Stir in the lemon juice, orange juice, and ginger. Adjust consistency by adding a little water if needed, then season to taste with salt and pepper. To serve, spoon soup into bowls and top with a dollop of yogurt. The soup can be kept in the fridge for up to one week and reheated on the stove, though the sweet potatoes may lose some of their texture. Soup will thicken during storage; thin with water as needed.  Calories 199; Protein 5g; Carbohydrates 20g; Total Fat 12g; Saturated Fat 8g; Cholesterol 33mg; Sodium 635mg |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
