Roasted Butternut Squash Soup

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.