Ww Curried Butternut Squash Soup

• 3 lbs butternut squash, peeled and cubed
• 2 medium onions, peeled and quartered
• 29 ounces chicken broth
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup sour cream, fat free
• 1 medium scallion

1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

butternut squash, onions, chicken broth, curry powder, salt, pepper, sour cream, scallion

Taken from www.food.com/recipe/ww-curried-butternut-squash-soup-440753 (may not work)