This is my take on a recipe that I saw on my favorite cooking show "the Barefoot Contessa" (shouldn't all food hosts be fat?) that is cheap, simple to make and tastes oh so delicious. And is only a few points for those that are on Weight Watchers, like I am. Enjoy!!
Butternut Squash Soup
1 - butternut squash chopped into about 1 inch chunks (I usually buy the pre-cut stuff)
1 - spanish onion chopped into a similar size as squash
2 - mild flavored apples (I use Macouns normally) chopped same size
Generous amounts of kosher salt and fresh ground pepper
Chicken stock (I like the low-salt variety)
Pre-heat oven to 420 degrees. Place the squash, onion and apple on a baking sheet and drizzle with olive oil (enough to coat everything). Sprinkle with generous amounts of salt and pepper. Use hands (or spatula) to get everything all mixed together. In 20 minutes stir ingredients on baking sheet to ensure nothing is sticking. Cook for another 20 minutes and then put the roasted vegetables into a blender. Add chicken stock and blend. The amount of chicken stock is up to you, depending on how thick you like your soup. Viola!! You have a delicious treat, that I think is even equally as good cold.
Ina, the Barefoot Contessa, garnished it with toasted cashews, scallions and toasted coconut, but I eat it as is to save on points.