Roasted Butternut Squash Soup

• 2-1/2 pounds Butternut Squash Halved Lengthwise And Seeded
• 14-1/2 ounces, weight Low-sodium Chicken Broth (or Vegetable Broth)
• 1/2 cups Fat-free Half-and-half
• 1/4 teaspoons Ground Cinnamon
• 1 pinch Ground Nutmeg
• Chopped Pistachios And Dates, For Garnish (optional)

1. Preheat oven to 400u0b0F. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.
2. Scrape the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half-and-half, cinnamon and nutmeg. Cook, stirring occasionally until heated through.
3. Ladle into bowls. Garnish with desired toppings.

butternut, weight, ubc, ground nutmeg, pistachios

Taken from tastykitchen.com/recipes/soups/roasted-butternut-squash-soup-7/ (may not work)