A hearty, curried puree of butternut squash soup loaded with vegetables and seasonings.

Butternut Squash Soup

4 teaspoons olive oil
2 onions, finely chopped
2 tablespoons chili powder
2 cloves garlic, minced
1 butternut squash, peeled, cut into 1-inch cubes
2 red bell peppers, seeded and chopped
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans white beans, drained
2 cups chicken broth
1 cup frozen corn kernels
3 tablespoons tomato paste
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes

1. Heat olive oil until it sizzles in a medium heavy saucepan; add onions and chili powder; sauté for 10 minutes over medium heat.
2. Add garlic; sauté for 2 minutes. Add squash and red bell peppers; sauté an additional 15 minutes. Add crushed tomatoes, white beans, chicken broth, corn, tomato paste, honey, curry, cumin and crushed red pepper. Continue to simmer until squash is tender, 15 to 20 more minutes.
3. Transfer mixture to a blender or food processor; purée until smooth. Return to the saucepan and heat through.

Makes 12 servings.