In a heavy soup pot, heat oil over medium heat. Add onions and garlic; sauté for 2 to 3 minutes, or until slightly softened. Stir in curry and cumin and cook for 1 minute. Add chicken stock, cider, rice and squash; bring to a boil. Reduce heat to low and cover the pan; simmer for 30 to 40 minutes, or until the squash is tender.

Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. Return the puree and liquid to the saucepan. (The soup can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)

To serve, heat the soup gently and season with salt and pepper. In a small bowl, stir together yogurt and milk. Ladle the soup into bowls, and add a dollop of the yogurt mixture. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls.

COOK and stir carrots, onions and celery in hot oil in large saucepan on medium-high heat 3 min. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.

USING a slotted spoon, place half of the vegetables and 1 cup of the milk into blender or food processor; cover. Blend until pureed. Set aside. Repeat with remaining vegetables and milk. Return soup puree to saucepan.

ADD cheese; cook until heated through, stirring occasionally.

You can use 4 1/2 cups frozen or drained canned peas, chopped asparagus or chopped leeks instead of the broccoli.

In a large saucepan, melt butter over moderate heat. Add onion and saute until soft, about 5 minutes. Stir in flour until well mixed.

Makes about 8 cups. For an extra-large batch, simply double the recipe.

Cut chicken breasts into 1-inch cubes. Set aside.

In a deep skillet or Dutch oven, heat oil over medium-high heat.

Sauti onion, gingerroot, and garlic until onion is soft, about 3 minutes.

Add flour and cook for 1 minute, stirring to prevent sticking.

Stir in tomatoes and cook for 2 minutes.

Tie peppercorns, cloves, and cinnamon in a small piece of cheesecloth.

Add cheesecloth package, chicken, water, and Worcestershire sauce to onion mixture.

Stir. Reduce heat and simmer, covered, for 20 minutes.

Add carrots, potatoes, and peas. Simmer, covered, until cooked, 20 to 25 minutes.

Remove cheesecloth package.