1 medium butternut squash peeled and cut up (about 4 cups)
2 Carrots, peeled and cut into 2 inch pieces
1-2 small parsnips, peeled and cut up (optional)
1 apple peeled and cut into wedges
2 14 oz Cans reduced sodium chicken broth
1 1/2 tsp curry powder (spicy, I just use a pinch)
1/2 tsp. Salt
In large saucepan combine squash, carrots, parsnips and apple. Stir in broth, curry and salt. Bring to boil, reduce heat. Simmer, covered for 20 min or until vegetables are tender. Cool slightly. Ladle soup into blender of food processor, mix until smooth. Serve with small spoonful of brown sugar on top.
