1 medium butternut squash, halved and seeded 1 carrot, peeled and thin sliced (3/4 cup) 1 large onion, chopped (2 cups) 1 tbsp olive oil 4 cups low fat/low sodium vegetable broth 1 sweet red apple, peeled and cut into chunks (1 1/2 cups) 1 bay leaf 1/2 tsp curry powder 1/4 tsp nutmeg 3/4 tsp fresh grated ginger salt to taste pinch of white pepper 1/2 cup IBS safe yogurt Preheat oven to 400. Place squash halves face down in baking dish; add 1 inch of water. Cover and bake 1 hr till tender. Remove from oven. When cool enough to handle, scoop out pulp (yield 3 1/4 cups). In large soup pot, saute carrot and onion in oilve oil till onions are transulcent, 3-5 min. Add squash pulp, broth, apple, bay leaf, curry, nutmeg, ginger, salt and white pepper. bring to boil, reduce heat, cover and simmer till apples are soft about 15 min. Remove bay leaf. Puree soup in batches in food processor or blender. Return to pot and whisk in yogurt over low heat for few minutes till hot. Serve, garnished with parsely or cilantro, carrot shreds and ibs safe cheese. 129 cal 3 g fat serves 6
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