Butternut Squash Soup with Toasted Walnuts

Ingredients

• 8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
• 1 1/2 teaspoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 4 cups warm 2% reduced-fat milk, divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
• 1/4 cup chopped walnuts, toasted

Preparation

1. Preheat oven to 400°.
2. Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender. Place half of squash, half of milk, and half of broth in a blender; process until smooth. Pour pureed mixture into a large saucepan. Repeat procedure with remaining squash, milk, and broth. Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil). Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons nuts.