2 large carrots, peeled and sliced (about 1 cup)
1 chopped up onion
1 clove garlic, minced
2 Tablespoons margarine or butter
1 Tablespoon minced fresh ginger
2 teaspoons curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 medium butternut squash, peeled seeded and cut
     into chunks (about 2 pounds each)
3 cups apple juice

1. In large saucepan, over medium-high heat, cook carrots, onion and garlic in butter until tender, about 5 minutes.
2. Add ginger, curry, cinnamon and nutmeg; cook for 1 minute.
3. Add squash and apple juice.
4. Heat to a boil; cover; reduce heat.
5. Simmer for 15 minutes or until squash is tender.
6. In blender or food processor, puree soup, in batches until smooth.
7. Return to saucepan; heat through.

Note: For thinner soup, add water until desired consistency is reached.

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