Frozen squash makes this creamy soup ready to ladle in a flash.
In a medium saucepan heat oil over medium heat. Add onion, curry powder, and ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice, and salt. Heat through. Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts. Makes 4 servings.