Curried Butternut Squash Soup

• 2  boxes (18.3 ounces each)  butternut squash soup (such as Campbell's Select)
• 1  cup  cinnamon apple sauce
• 2  tablespoons  ketchup
• 2  teaspoons  curry powder
• 1  teaspoon  pumpkin pie spice
•   Plain yogurt or sour cream, optional

Directions

1. In a medium-size saucepan over medium-high heat, combine soup, apple sauce, ketchup, curry powder and pumpkin pie spice. Bring to a boil.

2. Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.