butternut squash soup

1. Preheat oven to 350°. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-60 minutes or until very tender (the cooking time depends on how much your squash weighs, don’t be surprised if it takes longer than 60 minutes). Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.

While the squash is baking, cook the onion and garlic in the olive oil (in a large heavy bottom soup pot) over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan. Insert immersion blender into pot and puree until smooth (or transfer the mixture to a blender or food processor – you may have to do this in batches). Add white bean puree, and then add enough water to achieve the desired consistency. Then add remaining spices, brown sugar, and salt and pepper. Return the soup to the saucepan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of low-fat sour cream, diced apple, and extra cinnamon.