Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort
By Executive Chef Terry Conlan

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 gingerroot
1 clove garlic, minced
6 cups vegetable stock
1 tablespoon cornstarch
1 tablespoon curry powder
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1/2 cup evaporated skim milk
2 ounces reduced-fat cream cheese, cubed

Combine the squash, onion and apple and canola oil in a bowl. Toss to coat the vegetables. Arrange the vegetables in a single layer on a baking sheet. Bake at 400 degrees for 30 minutes.  Remove the roasted vegetables to a blender or food processor and add the gingerroot, garlic and about 1 ½ cups of the stock. Puree, adding more stock if necessary. Use a little of the remaining stock to deglaze the baking sheet; pour into a large soup pot over medium heat. Combine 2 tablespoons of stock with the cornstarch in a bowl and whisk until smooth. Toast the curry powder in a dry skillet until it begins to give off a nutty fragrance. Add the cornstarch mixture, curry powder, remaining stock, cayenne pepper, salt and pepper to the soup pot. Cook until slightly thickened, stirring frequently. Reduce the heat to a simmer and cook for 20 minutes. Add the milk and the cream cheese; heat through until the cheese melts. Correct the seasoning. Serve hot garnished with minced chives, if desired.

Yield: 12 servings

Nutrients Per Serving: Cal 59; Prot 2 g: Carbo 10g: Fat 2 g; 22% Cal from Fat; Sod 165 mg

Courtesy of Lake Austin Spa Resort