roasted butternut bisque with spiced pumpkin seeds

This soup was really delicious, even though it's not really a good season to get butternut squash. First off, they're about $1.80/lb for organic, and the flavor is hit and miss. I got one sweet, delicious squash, and one bland squash, which dulled the richness of the soup. To make up for it, I ended up stirring in a teaspoon or so of curry powder into the soup. The pumpkin seeds were worth preparing the way they say to with curry powder and soy sauce. Also, I used apple juice instead of cider since it's June, but later I wondered if it wouldn't be good with a hard cider. Of course, it would be a complete waste of a good cider, and hard cider would probably taste good on the side with this soup. Here's the recipe again. 6 WW points with the seeds, 3 without. Oh, and I decided this was 8 servings instead of four. You'd probably want to cut this in half unless it was the only thing you were making.
Random thought: This soup with a grilled cheddar sandwich on rosemary bread. Mmmmmmmmmm.