October, 2007

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
2 cups (approximate) canned chicken broth
Grated nutmeg – pinch
1 cup milk

Nonfat sour cream (optional)
Cooked bacon, crumbled (optional)

Preheat oven to 375°.

Spray 9 x 13 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 fork. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1½ cups broth and nutmeg, puree until smooth.  Transfer mixture to heavy large saucepan.  Mix in milk and enough broth to thin to desired consistency.  Stir soup over medium heat until throughly heated. 

Season to taste with salt and pepper. 

Ladle soup into bowls.  Top with dollop of sour cream and bacon, if desired.

Serves 4