Curried Pumpkin-Apple Soup

Serve this scrumptious dish as a first course on Thanksgiving Day or as dinner's main event on a chilly evening. The curry gives it a subtly exotic flavor, while the apple and honey add a touch of sweetness.

RECIPE INGREDIENTS:
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1/2 large apple, peeled, cored, and chopped
2 teaspoons mild curry powder
3 cups chicken broth
1 1/2 cups solidly packed pumpkin mash or canned pumpkin
1/4 teaspoon salt, plus more to taste
1 whole bay leaf
1/3 cup heavy cream
2 to 3 tablespoons honey or maple syrup
Sour cream and chives, for garnish (optional)

1. Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.

2. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.

3. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

4. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot.

For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives. Makes 6 servings.

Winter Squash Soup

Creamless, but creamy, this soup will keep your family warm on snowy days.

RECIPE INGREDIENTS:
4 pounds acorn or butternut squash
4 tart apples
2 tbsp. butter
2 onions, chopped
6 cups chicken broth
1 1/2 tsp. salt
Pepper
4 ounces plain yogurt

1. Cut the squash in half. Peel, seed, and cut the meat into 1-inch chunks. Peel, core and chunk the apples. In a soup pot, melt the butter. Add the onions and cook until the onions are soft. Add the squash, apples, chicken broth, salt and pepper. Bring to a boil, cover, and simmer for 20 to 30 minutes, stirring now and then, until the squash is tender.
2. Take the pot off the heat and let the mixture cool slightly. Ladle into food processor or blender (in batches) and process until the soup is smooth. Return to the pot, reheat and serve topped with plain yogurt.

Makes 6 to 8 servings.

Left over Turkey soup

Prep Time: 10 min

Total Time: 30 min

Makes: 6 servings, 1 cup each

1/2 cup chopped onion

1 medium carrot, sliced

1 stalk celery, sliced

1 Tbsp. oil

2 cans (14-1/2 oz. each) chicken broth

2 cups water

1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix

2 cups cubed cooked turkey

1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.

STIR in chicken broth, water and dressing mix. Bring to boil.

ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.