Roasted Butternut Squash Soup
Autumn after autumn, we all enjoy my friend, Renee Norton's, Butternut Squash Soup. Through the years, she has simplified it to just a few ingredients. She usually cooks her squash in the microwave and adds 1/3 cup cream. I use one large jelly roll pan and roast the squash, onions and apples altogether, although not for the same amount of time. I also add plain, nonfat Greek yogurt rather than cream. It gets rave reviews! For those who love curry, add green curry powder instead of the peppers.