Recipe: Curried Squash Soup

Mmm...this is such an easy meal.  Very hardy, filling, healthy and perfect for the fall season.  I hated squash as a child but I really liked it in a soup - so maybe your kids will, too - mine do! 

The main ingredient : squash is in season and so inexpensive.  Plus this soup freezes VERY well, so make a whole bunch and freeze what you don't eat.

You need:
- 2 tbsp of butter (use unsalted to control the sodium in your diet)
- 1 large onion (I like to use Sweet onion)
- 1 tbsp of flour
- 2 cups of chicken stock (for vegetarians use veggie stock)
- 1 pkg of frozen squash or 3  medium sized squashes (If using unfrozen squash, try cutting it in quarters, season with some cinnamon, salt and pepper and bake for 15 minutes just to soften it up from the tough exterior skin)
- 1 small apple (I like Granny Smith, Cortland or Lobo)
- 1 tsp of curry powder
- 1/4 tsp of ground coriander
- 3/4 cup of milk or cream
salt and pepper
plain yogurt

In a saucepan, melt butter over medium heat, cook the onion (about 5 minutes) or until tender. 

Stir in the flour ans gradually start stirring in the stock

Add squash, apple, curry powder and coriander - bring to a boil and cover for 20 minutes

Now transfer the mixture to a blender or food processor. 

TIP: instead or covering up the blender/food processor with the lid use a tea towel - this allows the steam to escape.  If a blender or food processor gets to hot it can crack or worse explode (I learned this the hard way)

Puree until smooth, this may have to be done in a few batches - that's OK.

Once pureed, put back into the saucepan and stir in the milk/cream and cook until heated throughout.

Add salt and pepper to taste.

Once ready to serve, add a dollop of plain yogurt (Greek yogurt will add some tang) and serve some bread with this meal.

Serves about 4 people.