Butternut Squash Soup with Toasted Walnuts

By Merichef342

Cooking light

Ingredients

• 8 cups butternut squash
• 1 1/2 teaspoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups 2% reduced fat milk
• 14 ounces chicken broth
• 1/4 cup walnuts, chopped

Preparation

Step 1

Oven to 400 degrees.

Combine squash, oil, 1/4 salt and 1/4 tea pepper on a foil lined baking sheet coated with cooking spray. Bake at 400 for 45 minutes ir until tender. Place half of squash, half of milk, half of broth in a blendar and process until smooth. Repeat with remaining ingrediants. Stir in remaining 1/2 salt and pepper. Ladle 1 cup into ech bowl and sprinkle with 1 1/2 tea nuts.