Curried Butternut Soup

3 lbs. butternut squash

1½ tbls. olive oil

2 Granny Smith apples, peeled, cored and sliced

3 onions, sliced

2 tbls. curry powder

6 cups stock

1 bay leaf

Freshly ground black pepper

To finish, if desired, 1½ cups nonfat plain yogurt

Preheat oven to 350°F. Slice squash in half lengthwise. Place in shallow baking dish. Add water just to cover bottom of dish. Bake for one hour until squash is tender. Remove and discard seeds and scoop out flesh. You should have about 4 cups.

Heat olive oil in large heavy bottomed saucepan or Dutch oven. Add apples and onions over medium heat. Stir until pan is sizzling, then cover and turn down heat to low. Cook until onions are completely soft, at least 15 minutes.

Stir in curry powder and cook over low heat for 3 minutes. Add stock, bay leaf, salt and pepper. Simmer, covered for 30 minutes. Purée with butternut squash in blender or food processor. (The blender does a better job at getting the mixture smooth.) Return to saucepan. Heat and serve.

Pass the yogurt separately or garnish each serving with a big spoonful.