Roasted Butternut Squash Soup
- Nonstick vegetable oil spray
- 1 2-pound butternut squash, halved lengthwise, seeded
- 2 cups (about) canned low-salt chicken broth
- Pinch of grated nutmeg
- 1 cup nonfat milk
- Nonfat sour cream (optional)
- Chopped fresh chives or green onions (optional)
- Preheat oven to 375F.
- Spray 13x9x2-inch glass baking dish with vegetable oil spray.
- Place squash cut side down in prepared dish.
- Pierce each squash half several times with toothpick or skewer.
- Bake until squash is tender, about 45 minutes.
- Using large spoon, scrape squash into processor; discard peel.
- Add 1 1/2 cups broth and nutmeg and puree until smooth.
- Transfer puree to heavy large saucepan.
- Mix in milk and enough broth to thin to desired consistency.
- Stir soup over medium heat until heated through.
- Season to taste with salt and pepper.
- Ladle soup into bowls.
- Top with dollop of sour cream and chives, if desired.
vegetable oil spray, butternut squash, chicken broth, nutmeg, nonfat milk, sour cream, fresh chives
Taken from www.epicurious.com/recipes/food/views/roasted-butternut-squash-soup-1181 (may not work)