Squash and Apple Curry Soup

Ingredients

• 4 cups fat free chicken broth
• 3 tsps curry powder
• 3 medium apples
• 4 cloves garlic
• 3 cups cubed butternut winter squash

Directions

1. Roast squash, garlic and apples in skins in the oven until soft.
2. Pour chicken stock into saucepan and put on simmer.
3. Remove skins from roasted vegetables and add to saucepan. Let simmer for 5 minutes.
4. Remove saucepan contents and puree in blender to desired consistency.
5. Pour back into saucepan and continue to simmer for 20 minutes.
6. Add salt, pepper and curry powder to taste.