Instructions: 1. Cut squash into quarters, place in a baking dish with some water, cover with foil and bake at 350 for about 40 minutes or until quite tender.

2. In a large soup pot, saute 1 large chopped onion or 2 shallots in a small amount of veg oil.

3. Add 1 Tbsp Curry powder and 1 Tsp Cumin, and black pepper to the onions and saute another 2 minutes.

4. Cut cooked squash into chunks (without the peel) and add to the onions in the pot.

5. Add 4 cups chicken broth; bring to a boil; reduce heat and simmer for 20-30 minutes. Squash should begin to break down a bit and the broth will get thicker. Add water as need if too thick.

6. Let broth cool, puree mixture. Return to soup pot, taste and add additional pepper or cayenne (1/8 tsp if desired). You may find its too thick... depends on the size of the squash.. just add water until you reach the consistency you want. Reheat over medium heat.. and EAT !

NOTES : This is a new soup that Ive made for the last month or so. I combined a couple of recipes to come up with this one. Its nice and creamy.. without the cream... filling, tasty, low cal and low fat !!

Ive used both Hubbard and butternut... I prefer the Hubbard.. but any orangy fleshed winter squash should do just fine. I can tell you that Ive made this now many many times.. still not tired of it..

Anyhow, hope you enjoy it if you do try it.. we think its just great !

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