Roasted Butternut Squash Soup

Peeling and seeding a butternut squash is a lot easier after it's been roasted. And just as roasted cauliflower makes a wonderful soup, roasted butternut squash is a great base for soup.

Procedure:

1. To roast a butternut squash, leave it whole but poke a few holes in the skin with a fork. Put it in a shallow pan and roast at 400°F for 1 to 1 1/2 hours or until the squash is very soft. When the squash has cooled, remove the stem, skin, seeds and "strings."
2. In a soup pot, sauté a chopped onion and minced garlic in olive oil until translucent.
3. Add the roasted squash and cover with fat-free chicken broth.
4. Use an immersion blender to purée the mixture.
5. Optionally add a can of fat-free evaporated milk.
6. Add ground or rubbed sage, salt and pepper to taste.
7. Heat through.

So warm and creamy you just want to float away in a pool of it and yet, except for the olive oil, fat free.