Serves 8 / Instead of peeling and cooking winter squash, use frozen organic squash. This easy soup can be made two days ahead; add the evaporated milk and heat thoroughly just before serving.

1 cup chopped leeks, white and light green parts only

1 tablespoon butter

1 teaspoon curry powder

3 10-ounce boxes frozen organic squash, thawed

3/4 cup pear nectar

3 cups chicken broth

1/2 cup evaporated skim milk

Salt and pepper, to taste

Dried apple chips, for garnish

1. Soak leeks in hot water for 10 minutes to remove grit; repeat if necessary. In a large saucepan, heat butter over medium-low heat. Add leeks and sauté until translucent, 5-8 minutes. Add curry and cook for 2 minutes until fragrant.

2. Add squash, pear nectar, and broth. Bring to a simmer and cook over medium heat for 15 minutes.

3. Purée soup with a hand blender, or transfer to a food processor or blender and process until thick and smooth. If making ahead, cool and refrigerate.

4. Before serving, reheat. Add evaporated skim milk and heat through. Season to taste with salt and pepper. Serve, sprinkled with dried apple chips.

PER SERVING: 99 cal, 14% fat cal, 2g fat, 1g sat fat, 4mg chol, 5g protein, 18g carb, 4g fiber, 182mg sodium

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