Directions:

Peel seed and chunk 1 small butternut squash
In a small sauce pot with the bottom sprayed with Pam, saute, covered on low -half of one sweet onion, 3 garlic cloves, 1 inch fresh peeled ginger, and 1 quart of raw butternut squash for about 10 minutes until slightly tender.
Add 2 tablespoons of yellow curry powder, salt and pepper to taste
Stir this for a couple minutes over low heat and add 1 and 1/2 quarts of fat free chicken broth - bring to a boil and simmer uncovered for 20 minutes
Blend in 2 batches - if you want it spicier add a touch of hot sauce or sriracha -
enjoy with your 0 point favorite grilled fish or chicken breast