A warming winter soup! This soup is an excellent source of Vitamin A and fibre, and it freezes beautifully..

Ingredients:
1 medium onion
3 cloves garlic, minced
3 carrots, peeled and chopped
4 cups butternut squash, peeled, seeded and chopped
2 tbsp non-hydrogenated margarine
1 tsp curry powder (or more to taste)
1 tsp ground cumin
4 cups low sodium chicken broth

Directions:
In a large heavy saucepan, sauté the onion, garlic, carrots and squash in the margarine over medium heat for about 5 minutes.
Stir in the curry and cumin and cook for one minute more.
Add the chicken stock and bring to a boil.
Simmer on a low heat until vegetables are soft – about 25 minutes.
Use a hand blender and puree the soup to a smooth consistency, alternately, use a blender and puree in batches.

Allowances:
Makes 6 servings; count each serving as 1 restricted vegetable.

Recipe courtesy of Fifty-Five Plus Magazine