Roasted Squash Pumpkin Soup Recipe

Ingredients

2 lbs winter squash or pumpkin

1 large onion

3 leeks, white part only

3 cloves garlic

Olive Oil

1 Tablespoon butter (smart balance)

2 teaspoons minced ginger

1 apple, diced

1 teaspoon curry powder

3 cups chicken broth

2 Tablespoons live juice

1 can evaporated fat free milk

Salt and Pepper to taste

Garnish with fresh chives

Preparation

*Preheat oven to 375 *Cut squash into large chunks, remove seeds and place on roasting pan face down with chunks of onion, garlic and leek *Drizzle with oil, sprinkle with kosher salt, cover with foil and roast 30 minutes *Peel vegetables and chop into large chunks *In large soup pan warm butter and saute apple,ginger with curry until soft *Add vegetables and broth and boil *Using blender, puree and retun to pot *Add milk and heat *Garnish with chives and serve with warm bread