Curried Butternut Squash Apple Soup

I started making this soup last year after I saw an article about adding more flavor in Food Network Magazine. From the first time I made this, I was hooked! I loved how easy it was to make. (If you don't count how annoying is to peel and chop a butternut squash is.) I also really like anything with a lot of spice, particularly curry.I forgot about it. When I started buying tons of butternut squash at the farmer's market last week, I began to think of what to do with it all. Someone at work suggested soup, and I had that aha! moment. The great part about this dish is the balance of the sweet, savory, and spicy. If nothing else it was a good way to use up some apples :) I still have about 15 left! During the weekend I made this soup, I ate it as an appetizer to another dish. Every dieter knows that a low-calorie/fat soup can stop you from overeating your entree. When work, classes, and other obligations rolled around mid week; I brought the soup in for lunch. I added a cut up chicken sausage from Trader Joe's to make it into a meal. Ingredients: Serves Six
3 pounds butternut squash, peeled and seeded2 yellow onions2 McIntosh apples, peeled and cored3 tablespoons good olive oilKosher salt and freshly ground black pepper2 to 4 cups chicken stock, preferably homemade1/2 teaspoon good curry powder
Method:

Preheat the oven to 425 degrees F. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer.
Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer.
When the vegetables are done, place them in a large pot and add enough chicken stock to make a thick soup. Use an immersion blender to blend the soup.
Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Cost: $4.25 total, .71 per servingTime: 30 minutes active*, 40 minutes inactive*Depends if you buy peeled and cubed squash or if you have to do it yourself. Doing it yourself cuts costs by a lot (saves about 4 bucks) but adds a lot of time.

Nutrition Facts: Amount Per Sering
Calories 131.7 (YAY!!!)
Total Fat 0.9 g (YAY!!!)
Saturated Fat 0.2 gPolyunsaturated Fat 0.2 gMonounsaturated Fat 0.2 gCholesterol 1.2 mgSodium 66.8 mgPotassium 704.8 mgTotal Carbohydrate 31.7 gDietary Fiber 7.6 g (YAY!!!)
Sugars 0.6 gProtein 3.2 g

Weight Watcher Points: 2 points per serving (YAY!!)