Roasted Butternut Squash Soup

• 6 cups cubed butternut squash
• 2 Tbsp. olive oil, divided
• 4 stalks celery, chopped
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 tsp. kosher salt, divided
• 2 cups plus 1 Tbsp. vegetable broth, divided
• 1/2 cup light cream
• 1 tsp. lime juice
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup chopped PLANTERS FLAVOR GROVE Pistachios Sea Salt & Black Pepper

1. Heat oven to 400 degrees F.
2. Toss squash with 1 Tbsp.
3. oil; spread onto baking sheet.
4. Bake 30 min.
5. or until tender.
6. Meanwhile, heat remaining oil in medium saucepan on medium-high heat.
7. Add celery, onions and 1/2 tsp.
8. salt; cook and stir 5 min.
9. or until vegetables are tender.
10. Add squash, celery mixture and 2 cups broth, in batches, to blender; blend until smooth.
11. Return to pan.
12. Add cream, lime juice, seasonings and remaining salt; stir.
13. Cook on medium heat 10 min.
14. or until heated through, stirring frequently.
15. Ladle into soup bowls.
16. Mix sour cream and remaining broth; drizzle over soup.
17. Top with nuts.

cubed butternut squash, olive oil, stalks celery, onion, kosher salt, vegetable broth, light cream, lime juice, ground black pepper, ground nutmeg, ground ginger, s, salt

Taken from www.kraftrecipes.com/recipes/roasted-butternut-squash-soup-144522.aspx (may not work)