Curried Squash Soup

I made this soup in 2010 for the bridal shower for my now "daughter-in-love", Kiara.  (We like to use that term rather than "daughter-in-law" since we love her dearly!) Several people asked for the recipe.  This year this soup will be made with the Pink Banana Squash from our garden, which is gigantic!  Tom's grand sense of fun is seen in this photo of him with one of these winter squash.  It really is supposed to be this big and on Sunday he roasted the first of about 10 such squash from our garden.  It was exquisite!

Ingredients:

3 cups peeled and cubed winter squash (butternut or pink banana or similar)

1 cup chopped onion

2 Tablespoons olive oil

2 teaspoons curry powder

4 cups chicken stock

1/8 teaspoon ground thyme

Preparation:

Roast the peeled, cubed squash in the oven by placing it in a  9 x 13" baking pan, cover it with foil, and let it bake for about 30 - 45 minutes at 375 degrees, until tender.  When the squash is finished cooking, heat the olive oil in a large pan.  Add the onions, and saute them until translucent.  Add the curry powder and cook about 2 more minutes.  Add the roasted squash cubes, chicken stock, and thyme.  Simmer on medium-low for about 30 minutes.  Puree to desired consistency.  If you prefer a thinner consistency, add a bit more chicken broth or water.  Decorate with a swirl of kefir and a sprinkle of paprika, if desired.

Nutrition: (using purchased low-sodium chicken broth)



Servings per recipe: 8

Serving Size: 1 cup  (approximate)                                  

Calories: 75

Total Fat: 4 g

Cholesterol:  3 mg                  

Sodium: 484 mg
Total Carbs: 11 g         
Dietary Fiber: 3 g
Protein: 2 g