Winter Squash Soup

Curried pureed soups such as Winter Squash Soup and Curried Zucchini-Carrot Soup are a great way to get people who dislike veggies to eat a variety of veggies. One of my family members hates both zucchini and carrots, but enjoys the soup.

Serves 8 to 10

• 4 pounds peeled pumpkin, butternut or other winter squash (weigh after peeling)
• 3/4 teaspoon salt
• 6 cups vegetable stock, or as needed
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Optional garnish: chopped chervil, chives, parsley or dill

In a saucepan over high heat, combine squash in a saucepan with salt and stock to cover. Bring to a boil, cover and simmer until squash is very tender, about 30 minutes. If time allows, cool. Purée using an immersion blender or countertop blender. Return to pan, add pepper, curry and turmeric. Taste and adjust seasonings and heat through. Garnish if desired and serve. Soup is excellent made one or two days in advance, refrigerated and reheated.