Quick and easy meals--even though they may be filling--often tend to be utilitarian. When you're trying to get something on the table quickly, appearances frequently get short shrift. That needn't be the case with this rich, golden-orange squash soup. It not only can be prepared quickly, but it also looks every bit as rich and appetizing as it tastes.
Curry powder, cumin and a dash of fresh black pepper add a good bite to the soup, which will be ready to serve by the time you have whipped up a batch of quick corn bread and a crisp salad.
And since that's all that's needed to make a simple yet satisfying meal, you'll have no qualms about inviting guests to share an easy autumn meal at the last minute. If you prefer dining alone, however, don't be intimidated by the quantity that the following recipe makes. Serving-sized leftovers will freeze beautifully, providing you with even quicker meals in the future.
CURRIED SQUASH SOUP
2 tablespoons unsalted butter
1 teaspoon oil
1 large onion, minced
8 large yellow crookneck squash, coarsely chopped
4 large tomatoes, peeled, seeded and coarsely chopped
6 cups chicken broth