Roasted Winter Squash Soup

Watkins Cooking Spray
1  2-pound/1k butternut squash, halved lengthwise and seeded
2 cups water
1-1/2 Tbsp./22.5 mL Watkins Chicken Soup Base
1/2 tsp/2.5 mL Watkins Pumpkin Pie Spice
1 cup skim milk
Freshly-ground Watkins Sea Salt and Watkins Black Pepper, to taste
Sour cream
Chopped fresh chives or scallions (optional)

Preheat oven to 375 F/190 C.  Spray 13x9x2-inch glass baking dish with cooking spray.  Place squash cut side down in prepared dish; pierce each half several times.   Bake until tender, about 45 minutes. 

Bring water to a boil; add soup base, stirring well to prepare broth.  With a large spoon, scoop squash into food processor or blender; discard peels.  Add 1-1/2 cups broth and Pumpkin Pie Spice 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 a dollop of sour cream and sprinkling of chives, if desired.  Serves 4.

Calories 60; Protein 3 g, Carbohydrate 12 g, Sodium 350 mg, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Dietary Fiber 2 g

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