MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Pumpkin/Apple Soup
 Categories: Ww, Soups
      Yield: 4 Servings
 
      4 lb Pumpkin (cooking); peeled,
           -seeded, cut into bite-
           -sized chunks
      4 lg Granny Smith apples;
           -unpeeled, cut into 1/4
      1 c  Onion; chopped
      6 c  Chicken broth
      1 c  Plain greek yogurt
      2 tb Olive oil
      2 tb Fresh sage; chopped
      1 ts Nutmeg
    1/2 ts Ground ginger
      2 ts Salt (optional)
    1/4 ts Ground pepper
 
  Note:

  To make it easier to cut a pumpkin, acorn squash, or other winter
  squash: pierce it in several places with a fork: microwave on High
  for 45 seconds to 60 seconds. Use a large sharp knife to cut in half.
  
  In large bowl toss pumpkin, apples, onions, olive oil, salt, and
  pepper. Spread evenly onto a large rimmed baking sheet.
  
  Roast, mixing at least once for 30 minutes.
  
  Add sage, mix again and continue roasting until very tender and
  starting to brown - 15 - 20 minutes more
  
  Transfer pumpkin and apple mixture (divide so not to clog blender)
  with 2 cups of broth. Puree until smooth. Transfer to a large sauce
  pan or Dutch oven. Repeat until all mixture is pureed.
  
  Add yogurt, ginger, nutmet, and remaining salt and heat through
  over medium low heat stirring constantly for 5 - 7 minutes.
  
  One cup is 3 WW points.
  
  Signature recipe from Laalossh.com
  
  Testing - serving for 4
 
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