Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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