Curried Butternut Squash Soup

Ingredients:

• 1  tablespoon  olive oil
• 1  medium  onion, chopped
• 2  cloves  garlic, minced
• 2-1/2  pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 6  cups  low-sodium chicken or vegetable broth
• 1  tablespoon  plus 2 teaspoons curry powder
• 1/2  teaspoon  salt
• 2  tablespoons  honey
• 3  tablespoons  plain nonfat yogurt

Directions:

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and drizzle yogurt over each.

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Sweet Potato Soup

Ingredients:

• 1  large (8-ounce)  sweet potato, peeled, cut into 1-1/2-inch cubes
• 2  cups  fat-free chicken or vegetable broth
• 1/2  cup  vanilla soy milk
• 10  tablespoons  pressurized whipped cream

Directions:

In a medium saucepan over high heat, bring sweet potatoes and broth to a boil. Reduce heat to medium-low and simmer uncovered for 20 minutes, or until sweet potatoes are very soft.

Remove from heat. Using an immersion blender, puree in pan until smooth. (Alternatively, puree in a regular blender.)

Stir soy milk into soup over medium-high heat. Bring just to a boil.

Serve soup hot in espresso cups or large shot glasses, topped with 1 tablespoon whipped cream.

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Spicy Pumpkin and Shrimp Soup

Ingredients:

• 2  medium  onions, sliced
• 2  medium  carrots, thinly sliced
• 1  tablespoon  snipped fresh cilantro
• 2  teaspoons  grated fresh ginger
• 2  cloves  garlic, minced
• 1/2  teaspoon  ground allspice
• 2  tablespoons  margarine or butter
• 1  141/2-ounce can  chicken broth
• 1  15-ounce can  pumpkin
• 1  cup  milk
• 1  8-ounce package  frozen, peeled and deveined cooked shrimp, thawed
•     Fresh shrimp in shells, peeled, deveined, and cooked (optional)
•     Plain low-fat yogurt or dairy sour cream (optional)
•     Snipped fresh chives (optional)

Directions:

In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt a sprinkling of chives, and a shrimp skewer.

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Pumpkin Soup (w/ bacon)

Ingredients:

• 2  slices  bacon, chopped
• 1    onion, chopped
• 1  29-ounce  can pumpkin or home-made pumpkin "slush"
• 3-1/2  cups  low-sodium chicken broth
• 1  cup  applesauce
• 2  tsp.  ground ginger
• 1/2  cup  light sour cream
•     salt
•     pepper

Directions:

Saute 2 slices chopped bacon and 1 chopped onion; drain fat.

Add one 29-ounce can pumpkin, 3-1/2 cups low-sodium chicken broth, 1 cup applesauce and 2 tsp. ground ginger.

Add salt and pepper; bring to boil. Simmer.

Add 1/2 cup light sour cream. Makes 4 servings.

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