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Curry Crookneck Soup With Croutons

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      Title: CURRY CROOKNECK SOUP WITH CROUTONS
 Categories: Soup, Low fat
      Yield: 4 Servings
 
           Vegetable oil spray
      1 md Sweet potato -- peeled and
           Chopped
      1 lg Onion -- chopped
  1 1/2 tb Fresh ginger root -- grated
      2 lb Crookneck squash -- sliced
      3 c  Vegetable broth -- low-salt
      1 tb Curry powder
           Salt -- optional
           Freshly ground black pepper
           Chopped chives or scallions
           For garnish
           CURRIED CROUTONS:
      8 sl French bread -- 1/4-inch
           Thick
           Vegetable oil spray
      2 ts Curry powder
      2 tb Grated Parmesan cheese --
           Nonfat
 
  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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