As featured Satuday morning on Kerän Sanders CBC Weekend Morning Show.
Curried Squash Soup
1 Squash, seeded and baked (small to medium sized)
1 medium onion, diced
1 inch fresh ginger, grated
2 tbs curry spices (add a pinch extra ground cinnamon and ground cloves)
4-6 cups broth (test thickness of soup)
1 cup yoghurt
2 tbs olive oil
Salt and Pepper to taste
Sauté onions in a soup pot until soft. Add ginger and curry spices. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Stir in yoghurt. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Garnish with a bit of yoghurt.
Leek and Potato Soup
3-4 Leek whites, sliced
4-5 medium white or yellow potatoes, peeled and diced (keep in cold water to prevent browning)
½ tsp ground nutmeg
½ tsp ground white pepper
salt, to taste
1 litre broth (low-sodium chicken, eg)
1 cup whipping cream
1 tbs olive oil
In a soup pot, sauté the sliced leek whites with the olive oil on medium heat until they are softened and begin to turn translucent. Add diced potatoes and stir. Add seasoning and broth and bring to a boil. When the potatoes are soft, add the cream. Remove from heat. Using an immersion blender or in a food processor, purée the soup. Return to stove and serve hot.