Curried Squash-Apple Soup from Provida Chat Forum member bb29 11/2 tsp. olive oil (could be optional) 1/2 cup chopped onion 3 3/4 cups (1/2 inched) cubed peeled butternut squash 3 3/4 cups chopped Golden Delicious apple (other types ok) 1 3/4 cups water 1 cup vegetable broth (from pg. 32 in book) 1/4 cup coarsely chopped celery 2 1/4 tsp. curry powder 1/4 tsp. chopped peeled fresh ginger 1 serrano chile, seeded and chopped 1. Heat olive oil in large saucepan over medium high heat. Add onion, cook for 5 minutes or until soft (or cook in a few tablespoons of vegetable broth). Add squash and remaining ingredients, cover and simmer 30 minutes or until squash is tender. 2. Place 1/2 mixture in blender or food processor- blend until smooth. Put into large bowl. Blend the remaining mixture until smooth and serve. It makes about 6 cups of soup- so I guess that would be 12, 1/2 cup servings of carb I have tried this recipe from "Cooking Light", September 2001. I made it before I started this program, but I'm making a few modifications I hope it's OK: