Roasted Butternut Squash with Apples

Rich, luscious and creamy and yet………..no cream and very little fat. A great lunchtime favorite. Yield: 8 cups

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Step 1

Preheat the oven to 425 degrees.

Step 2

Place the squash and apple cubes on a sheet pan and sprinkle lightly with water. Transfer to the oven and bake until the squash is browned and tender, about 40 minutes.

Step 3

When the squash is almost done, place a stockpot over medium heat and add the water, onion, garlic, curry and dried basil and cook until the onion is tender, about 5- 7 minutes.

Step 4

Add the roasted squash and apples and the stock and bring to a boil. Lower the heat to medium low and cook for 20 minutes.

Step 5

Transfer to a blender, in batches and blend until smooth. Transfer to a container, cover and refrigerate up to 3 days or serve immediately.