CURRIED SQUASH SOUP

Ingredients

• 1 tbsp canola oil
• 1/2 cup finely chopped onion
• 2 tsp grated fresh ginger
• 1 clove garlic, finely chopped
• 1 tsp curry powder
• Dash cayenne pepper
• 2 cups puréed cooked Hubbard or butternut squash
• 2 cans (10 oz/284 mL each) chicken broth
• 1 can (10 oz/284 mL) tomato soup
• 1/2 tsp grated orange peel, optional

Directions

1. Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in ginger, garlic, curry powder and cayenne pepper; cook, stirring, for 1 minute.
3. Add squash, broth, soup and orange peel; bring to a boil.
4. Reduce heat and simmer, uncovered, for 15 minutes; stir occasionally.