1. Using Serrated Peeler, peel squash and apples; cut into 1-in. (2.5-cm) cubes and dice onions using Chef's Knife.
2. Melt butter in (8-qt./7.6-L) Stockpot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 24-26 minutes or until squash is very soft. Remove from heat.
3. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into Stainless (6-qt./6-L) Mixing Bowl. Repeat two times with remaining squash mixture.
4. Return soup to Stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.

Yield: 8 servings (12 cups/2.8 L)

Nutrients per serving: (1 1/2 cups/375 mL): Calories 310, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 39 g, Protein 8 g, Sodium 950 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 1/2 high-fat meat, 2 fat (2 1/2 carb)

Cook's Tips: The serrated blade of the Serrated Peeler makes peeling this squash simple. Using long strokes peel away several layers per area until you see the bright orange flesh.

For an elegant garnish, place sour cream into a resealable plastic bag. Twist bag and secure with Twixit! Clip. Trim the corner of the bag and pipe sour cream over the soup using a swirling motion.