Roasted Squash Soup

Ingredients

• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp curry powder
• 1 dash pepper
• 1 dash salt
• 1 cube chicken bouillon
• 1/2 tsp hot pepper sauce
• 1/4 medium apple, skinless
• 2 cloves garlic
• 1 medium onion, chopped
• 3 squashes squash
• 1 cup water
• 1 cup skim milk

Directions

1. Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
2. Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
3. Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
4. Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
5. Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
6. Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
7. Enjoy!