1 lg. winter squash (butternut, buttercup, kaboucha) peeled, 
      seeded, and cut into 2” pieces (about 2½ lbs.)
2 med. onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, cored and quartered
2 tbsp. oil
Salt
Red chili powder to taste
4-5 cups vegetable or chicken stock

Preheat oven to 400F.  Coat vegetables and apples with oil to coat.  Season well with salt and chili powder.  In large roasting pan, roast, stirring every 10 mins. until vegetables are fork tender and lightly browned, about 40 mins.

Put ½ the vegetables with 2 cups of stock in blender and puree until smooth.  Repeat with remainder of vegetables and broth.  Put puree in a saucepan.  If it’s too thick, add more broth, and correct seasoning.  Heat to a simmer then serve.

Protein 17 gr.
Carb. 40 gr.
Serves 4