Chicken Curry Cabbage Soup

This is my favorite new soup. My kids ate some of it, not all, which meant there was a lot left over for me for the week. When I plugged the ingredients into the calorie calculator at www.myfitnesspal.com - it came out that it has... 74 calories per cup. Seriously. It is flavorful and filling. You do have to cut up and roast some veggies - which takes a little bit of time - but is well worth it for what you get. Hope you enjoy it!! It makes about 20 cups, enough to have all week for lunch and to freeze for later. I like to puree the veggies - if you don't have a food processor or blender you can still make this, just chop the pepper or onion smaller and saute it before you saute the garlic. Also, cut the squash in smaller chunks and it will cook in the soup, you may have to simmer it for longer.

1 butternut squash (usually 1.5 to 2 pounds) peeled, seeded, and cut in chunks
1 red bell pepper, cut in chunks
1 onion (I used a red onion, but you can use whatever kind you have) - cut in chunks
8 oz. baby carrots
1/4 cup extra virgin olive oil
3 cloves of garlic (or more. I actually use about a Tablespoon of chopped garlic from the jar which is about 6 cloves of garlic)
2 cups cooked chicken, shredded
3 Tablespoons curry powder
8 cups chicken broth (I use the fat free, low sodium, no msg kind)
2 to 3 Tablespoon curry powder
1 Tablespoon brown sugar
salt and pepper to taste
5 cups chopped cabbage (Use more or less if you like. You could also buy coleslaw mix, basically cabbage that is already shredded with a few carrots in there.)
Cooked brown rice (optional)

Preheat oven to 400 degrees while you are chopping veggies (it usually takes me about 10 to 15 minutes to cut up all the veggies). In a 9 by 13 pan, or large rimmed cookie sheet, mix veggies and 3 Tablespoons of olive oil so that veggies are all covered in the EVOO. Sprinkle with salt and pepper. Roast in oven 40 minutes, stirring at least once. When the veggies are done let them cool for a about 10 minutes and then puree them in the blender or food processor with some of the chicken broth. In a large pot heat up the other Tablespoon of EVOO. Add garlic and allow it to cook for about 30 seconds. Add veggie puree and chicken broth. Add brown sugar, curry powder, chicken, and cabbage. Bring soup to a boil, then cover and turn heat down to medium or low and let it simmer until cabbage is cooked (usually about 30 to 45 minutes). I usually make this in the morning and let it simmer for awhile, letting the flavors mix. Put a scoop of brown rice in your bowl and ladle soup over it. Salt and pepper to taste. Enjoy!!