Winter is around the corner, squash is abundant, so why not make soup? This one is again from my favorite CIA WW cookbook.
3 cups chicken broth
1 onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, minced
1 1/4 tsp curry powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1 inch cubes
2 granny smith apples, cored, peeled, and chopped
1/2 tsp salt
heat 1/4 cup of the broth in a saucepan, then add the onion, celery, and half the garlic. Cook until softened, about 5 minutes. Add the remaining broth, curry powder, cinnamon and nutmeg; bring to a boil. Add the squash, reduce the heat and simmer 8 minutes. Add the apples, simmer until the apples and squash are tender, about 7-8 minutes.
Transfer the mixture to a blender or food processor and puree, working in batches if necessary to prevent overflow. Pour into a large bowl and stir in the salt.