Roasted Butternut Squash Soup

2 large butternut squash, halved w/ seeds removed
1 large sweet potato, diced
1/2 large onion, diced
4 garlic cloves, peeled
2 tbsp. extra virgin olive oil
2 tsp knorr vegetable stock
1 tbsp. cayenne pepper
2 tbsp. yellow curry
1 Tbsp turmeric
1/2 Cup brown sugar, unpacked
1/2 tsp cinnamon

lightly drizzle the squash in one pan, and the potato, onion and garlic in another with the olive oil.
Roast at 350* for about 45 minutes, or until fork cuts through squash and potato easily.
Peel the squash and place into a large pot.
Add the potatoes, garlic and onions
Add all of the seasonings and stock.
Puree with an immersion blender until creamy.

Salt and pepper to taste.

Serving Size: Makes 14 1-Cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user ALUSIA80.