Roasted Butternut Squash And Apple Soup

• 3 cups chopped seeded and peeled butternut squash
• 1 cup chopped onion
• 1 baking apple, cored and quartered (Macintosh, Jonathan or Granny Smith)
• 1/2 teaspoon canola oil
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 6 cups vegetable stock, divided
• 1 tablespoon cornstarch
• 1 tablespoon curry powder
• 1/8 teaspoon cayenne pepper
• salt & freshly ground black pepper
• 1/2 cup evaporated skim milk
• 2 ounces reduced-fat cream cheese, cubed

1. Combine squash, onion, apple and canola oil in a bowl; toss to coat.
2. Arrange vegetables in a single layer on a baking sheet.
3. Bake at 400F for 30 minutes.
4. Remove roasted vegetables to a blender or food processor and add ginger, garlic and about 1 1/2 cups of the stock; puree, adding more stock if necessary.
5. Use a little of remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat.
6. Combine 2 tablespoons of stock with cornstarch in a bowl and whisk until smooth.
7. Toast curry powder in a dry skillet until it begins to give off a nutty fragrance.
8. Add cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to soup pot.
9. Cook until slightly thickened, stirring frequently.
10. Reduce heat to a simmer and cook for 20 minutes.
11. Add milk and cream cheese; heat through until the cheese melts.
12. Correct seasonings.
13. Serve hot, garnished with minced chives, if desired.

onion, baking apple, canola oil, fresh ginger, garlic, vegetable stock, cornstarch, curry powder, cayenne pepper, salt, milk, cream cheese

Taken from www.food.com/recipe/roasted-butternut-squash-and-apple-soup-207617 (may not work)