1 butternut squash
1 tbsp. olive oil
1/2 tsp. salt, divided
1/4 tsp. freshly ground black pepper
cooking spray
1 1/2 cups 2% reduced-fat milk
2/3 cup fat-free, less-sodium chicken broth
1 tbsp. brown sugar
dash cumin
dash cinnamon
1 tbsp. chopped walnuts, toasted

Preheat oven to 400°.

Slice butternut squash in half lengthwise. Place face down in baking sheet; add enough water to cover bottom of sheet. Roast squash for 20 minutes or until tender enough to peel and chop. Remove from oven and let sit until cool enough to handle.

Peel squash and cut into 1-inch cubes (approx. 3 cups). Combine squash, oil, 1/4 teaspoon salt, and pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Place squash, milk, and broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in brown sugar and remaining 1/4 teaspoon salt. Add dash of cumin, to taste. Ladle soup into bowls and lightly sprinkle each serving with cinnamon. Garnish with walnuts on top.

Yield: 2 servings