| 1. |
Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours. |
| 2. |
Add onion and garlic after 45 minutes, to roast for remaining 45 minutes. |
| 3. |
Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree. |
| 4. |
Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture. |
| 5. |
Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming. |
| 6. |
Just before serving, add chopped apple and place lid over soup for 5 minutes before serving. |
| 7. |
Enjoy! |
