Butternut Squash Soup

8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 1/2 teaspoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
4 cups warm 2 percent reduced-fat milk, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1/4 cup chopped walnuts, toasted

Preheat oven to 400 degrees. Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.

Yield: 8 servings

Chef: John des Rosiers, Recipe courtesy of Cooking Light, OCTOBER 2005

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