1 onion chopped
3 cloves garlic mashed or minced
1/2 teaspoon red pepper flakes
1 tablespoon curry powder
2 teaspoons fresh ginger mashed or minced
oil for sauteeing
4 cups vegetable or chicken broth (Swansons)
3 large sweet potatoes baked peeled,mashed
1 acorn squash cooked & mashed optional
2 parsnips cubed optional
2 tablespoons chopped chives
Saute onions and garlic in a little oil. Add red pepper flakes and ginger; then curry powder. Saute for a minute on high heat. Stir in vegetable or chicken broth, and sweet potatoes, squash & parsnips. Stir well to combine until smooth. Simmer for 30 minutes or longer, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat.) Ladle soup into bowls. Top with dollop of yogurt. Sprinkle with chives and freshly grated nutmeg.
Notes: This was inspired by curried soups from Gourmet Getaway and first made with leftover sweet potatoes and acorn squash Thanksgiving 2004.