Slow roast two large butternut squashes, cut in half, with the seeds removed. please note- can be made with pumpkin, or sweet potato as well.
Add roasted Squash to a large soup pot
Add 3 Tbs. Curry
2 Tbs. Black pepper
2 Tbs. Cinnamon
3 Tbs unsalted butter or olive oil or butter substitute
2 containers( 64 ozs) of unsalted chicken stock
Serve with choppped fresh Tarragon or Parsley or both
and a dollop of lemon yogurt!