I wish I used exact measurements when I am trying something new. This was good and my kids even ate it all up

Ingredients:
1 teaspoon oil (I used vegetable, but any will do)
1/2 cup chopped onion
1/2 - 1 tsp curry powder (depends on your taste buds - I originally used 1 1/2 tsp but it was a bit much for the kids)
3/4 tsp ground ginger
2 - 16 oz pkgs frozen butternut squash, cubed & thawed (fresh would be better, but this cuts out a lot of work)
1 - 14 oz can reduced sodium/fat free chicken broth
1 1/2 c apple juice
pinch of salt
1/4 - 1/2 c brown sugar (to taste)

Directions:
In a medium saucepan heat oil over medium heat. Add onion, curry powder and ground ginger. Cook and stir for 2 minutes. Add squash, broth, apple juice, and salt. Bring to a boil then let simmer 10-15 minutes. Turn off stove. Use an immersion blender until smooth (you can also transfer to a blender and puree then return to pot and heat through). Taste before you add the brown sugar. Only add as much brown sugar as you want to achieve the sweetness you like to balance out the curry.

Enjoy.

This made enough to serve 2 adults and 2 kids.