Butternut Squash Soup with Toasted Walnuts

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 8 cups butternut squash cubed peeled (1-inch) ()
• 14 ounce fat-skimmed beef broth fat-free divided canned
• 4 cups milk 2% divided reduced-fat
• 1.5 teaspoons olive oil 
• 0.8 teaspoon salt divided
• 0.3 cup walnut pieces toasted chopped

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• blender
• aluminum foil

Directions

1. Preheat oven to 40
2. Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray.
3. Bake at 400 for 45 minutes or until tender.
4. Place half of squash, half of milk, and half of broth in a blender; process until smooth.
5. 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.