INGREDIENTS
5 cups
cubed butternut squash ((about 2 inch cubes))
2 cups
apple juice ((not concentrate))
1 cup
vegetable stock
1 cup
pumpkin puree
1 1/2 tsp
curry powder
4 oz
plain cream cheese
Salt and pepper,
Do not recommend.
I subbed coconut milk for the cream cheese to make it w30 friendly. 3.5 stars