Butternut Squash Soup

MMMMmmm! During the cold months we try to have soup or chili at least once a week. This has quickly become a favorite!

Ingredients:

2 lb + butternut squash (peeled, seeded and cubed into equal sizes)

extra virgin olive oil

salt & pepper

pinch of grated nutmeg (or to taste)

pinch of clove

3 to 4 Cups of heavy cream, half & half or whole milk (lighten it up with fat free half & half)

1 can vegetable broth

fresh grated parmesan

Preheat oven to 400 degrees. Combine cubed squash, olive oil (enough to coat squash well), salt & pepper (seasoned to taste) in a large baking dish. Toss to coat. Bake for 45 minutes or until squash is softened and golden. Cool slightly.

Blend cooled squash with cream (or milk or half and half), and broth. Blend to desired texture.

Transfer squash mixture into a large pot on medium-high heat. Add grated nutmeg as desired, pinch of clove, as desired, stir. Heat through and serve, topped with fresh grated parmesan cheese.

I will include a picture of the finished product next time. We liked the soup so much we ate it all before I could get a picture! Ooops.

Lighter tip: for that creamy taste without the calories and fat use part skim milk, part cream. I made our last batch with fat free half and half. It was delicious!