Roasted Butternut Squash Soup

By á-46299

Ingredients

• 1 large butternut squash
• 1 Tbsp butter
• 1 - 2 cups chicken or vegetable broth
• 2 cups evaporated skim milk
• 2 tsp ground cinnamon

Preparation

Step 1

Preheat the oven to 350 F. Cut the squash in half and scoop out seeds. Place butter and 1/2 cup broth in baking dish. Place the squash halves, cut side down, over the mixture and roast uncovered until the squash is soft, about 45 minutes to 1 hour. Puree the squash mixture in a blender or food processor until smooth and pour into a saucepan. Add the evaporated skim milk and cinnamon; simmer for 5 minutes. Adjust the consistency of soup with more broth, if desired. Garnish with a sprinkle of cinnamon. Refrigerate any leftovers.