Roasted Butternut Squash Soup

Ingredients

• 2-½ pounds Butternut Squash Halved Lengthwise And Seeded
• 14-½ ounces, weight Low-sodium Chicken Broth (or Vegetable Broth)
• ½ cups Fat-free Half-and-half
• ¼ teaspoons Ground Cinnamon
• 1 pinch Ground Nutmeg
• Chopped Pistachios And Dates, For Garnish (optional)

Preparation Instructions

Preheat oven to 400ºF. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.

Scrape the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half-and-half, cinnamon and nutmeg. Cook, stirring occasionally until heated through.

Ladle into bowls. Garnish with desired toppings.