FOOD IS TO LOVE AS SOUP IS TO...

Oh, go ahead, all you smartypants SAT takers.  All I can say is that this particular soup is simply just what you want, especially around Valentine's Day.  It's somewhat like Jesse's soup below, and another one I had put in earlier, so I was going to skip it, but you've probably forgotten them by now - and besides, this deserves a spot.  There is just something about it's complete softness, sweetness, saltiness, hotness, and aroma that is kind of perfect.

SORT OF INDIAN SOUP

• 1 large onion, sliced
• 1 red pepper, sliced
• 1 clove garlic and 1" of fresh ginger, peeled and chopped together
• 2 tsp. of good hot curry powder (or more to taste)**
• 2 cps. of butternut squash, peeled and in 1/2" cubes
• 2 cps. of potato, peeled (if you want) and cut into 1/2" cubes (in the soup, russets will fall apart somewhat; and yukon golds or reds will hold their shape - just pick the kind you like)
• 1 can of garbanzos, drained and rinsed (or better yet, some that you have cooked)
• 1 tsp. or cube or packet of chicken bouillon (have recently discovered Trader Joe's in packets - excellent!) (or better yet, lots of chicken stock)
• 1/2 can of reduced fat coconut milk
• 1 cp. of frozen (try to find leaf and not chopped if you can - Whole Foods has it) spinach (or better yet, a pile of washed and trimmed turnip greens)
• (optional:  if you happen to have some leftover cooked chicken, by all means use it here)
• Juice of 1/2 lime, salt and pepper

First, put the spinach in a bowl so that it defrosts a bit while you do the rest.  Then, in a soup pan, sauté the onion and pepper in canola or vegetable oil over moderate heat until they are quite soft.  Stir in the garlic and ginger, and then the curry powder, and stir for a minute or so.  Add the squash, potato, and garbanzos, stir, and then add water to cover and bring to a simmer.  Stir in the bouillon until dissolved, put a cover on, and simmer until the potato and squash are soft.  (20 min.?)

Now stir in the coconut milk, the spinach, the optional chicken, and simmer for another 5 minutes or so.  Salt/pepper to taste.  Mush up the potatoes just a little, and freshen it up with some lime juice.  Be satisfied.

**there is a terrific recipe for making your own curry powder - and if you have a coffee grinder and a co-op (where they sell spices in bulk) nearby, really a cinch - in the China Moon Cookbook, and I think Google Books gives it to you right here (click on p.7).