Roasted Squash/Pumpkin Soup

• 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

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

winter, onion, leeks, garlic, olive oil, butter, ginger, apple, curry powder, chicken broth, live juice, milk, salt, chives

Taken from www.epicurious.com/recipes/member/views/roasted-squash-pumpkin-soup-1244142 (may not work)