| 2 | ts | Peanut oil |
| 1/2 | md | Yellow onion; peeled and chopped |
| | Salt and pepper |
| 5 | sm | New potatoes, white rose; peeled and cubed |
| 1 | md | Carrot; split and chopped |
| 3 | c | Yellow squash such as banana or butternut; peel core cube |
| 2 | c | Low sodium vegetable broth; home made preferred |
| 1 | c | Low sodium chicken broth |
| 2 | | Bay leaves |
| 1/4 | ts | Dried thyme |
| 1/2 | ts | Fennel seed; crushed |
| 1/4 | ts | Marjoram |
| 1 | pn | Curry powder; mild |
| 1 | pn | Sugar |
| 1 | pn | Cinnamon |
| 1/2 | ts | Chicken bouillon; granules |
| | FINISHING TOUCHES |
| 1/2 | c | Nonfat dry milk powder |
| 1 | tb | Hoisin sauce; or less to taste |
| 4 | oz | Crab surimi seafood chunks; finely flaked |
| 4 | | Sprigs fresh cilantro; snipped |
| 4 | tb | Asiago Cheese; optional |
