I was looking for a perfect antidote to a wintry evening. A comforting bowl of winter squash soup paired with golden cheddar cheese toasts is the perfect answer. The soup, made from butternut squash, boasts a velvety texture and a sweet, earthy depth spiced with curry, cinnamon and cumin. Beside it, crisp slices of bread with warm melted, tangy cheddar cheese complement the soup's natural sweetness.

The herbs and spices make the difference in this soup. You can use them to flavor other meals, cooked vegetables, rice, or meat. Make sure yours are less than six months old

HELPFUL HINTS:

Fresh or frozen butternut squash cubes can be used.

Curry powder is a blend of about 15 herbs, spices and seeds used in Indian cuisine. The curry powder available in supermarkets is a short cut that provides many of the flavors.

A half baguette is used. Freeze the remaining half for another meal.

COUNTDOWN

Prepare soup ingredients.

Preheat oven to 400 degrees.

Start soup.

While soup cooks, make Cheddar Cheese toasts.

Finish soup.

SHOPPING LIST:

To buy: 1 small container apple juice, 1 container low sodium vegetable broth, 1/2 pound red or yellow potatoes, 1 container butternut squash cubes (12 ounces needed), 1 bottle curry powder, 1 bottle ground cinnamon, 1 bottle ground cumin, 1 bottle dried thyme, 1 bunch fresh parsley, 1 whole wheat baguette and 1 package shredded Cheddar cheese.

Staples: olive oil, onion, salt and black peppercorns.

Winter Squash Soup

Recipe by Linda Gassenheimer

2 teaspoons olive oil

1/2 cup apple juice

1 cup sliced onion

3 teaspoons curry powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

2 cups fat-free, unsalted vegetable broth

1 cup red or yellow potato cubes, cut into 1/2-inch cubes

3 cups butternut squash cubes

2 teaspoons dried thyme

1/4 cup chopped parsley

Salt and freshly ground black pepper

Place a large saucepan over high heat. Add the olive oil, apple juice, onion, curry powder, cinnamon and cumin. Cover with a lid and cook for 5 minutes. Add the broth, potatoes, squash and thyme. Reduce the heat to medium high, cover again and simmer 20 minutes or until potatoes are tender. Remove 2 cups of the soup to a blender or food processor and puree. Return the puree to the saucepan and add salt and pepper to taste. Divide soup between 2 large soup bowls and sprinkle parsley on top. Serve with toast.

Yield 2 servings.

Per serving: 290 calories (18 percent from fat), 5.7 g fat (0.9 g saturated, 2.6 g monounsaturated), no cholesterol, 7.3 g protein, 60.4 g carbohydrates, 9.8 g fiber, 157 mg sodium.

Cheddar Cheese Toasts

Recipe by Linda Gassenheimer

1/2 whole wheat baguette

1 tablespoon olive oil

Salt and freshly ground black pepper

1/4 cup shredded Cheddar cheese

Preheat oven to 400 degrees. Cut baguette on the diagonal to 1-inch-thick slices. You will need 4 slices. Line a baking sheet with foil and place baguette slices on the foil. Brush the slices with olive oil and sprinkle with salt and pepper to taste. Add the Cheddar cheese evenly over the slices. Bake in the oven for 5 to 6 minutes or until the bread is brown and cheese melted. Serve 2 slices per person.

Yield 2 servings.

Per serving: 267 calories (44 percent from fat), 12.9 g fat (4.2 g saturated, 5.2 g monounsaturated), 15 mg cholesterol, 8.6 g protein, 29.2 g carbohydrates, 2.0 g fiber, 358 mg sodium.

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