Roasted Butternut Squash Soup

From 11/23/05 Post-Dispatch

• Ready In: 2 hrs
• Serves: 10

Ingredients

•  nonstick cooking spray
• 1  lb  large carrot, quartered lengthwise
• 2  large sweet onions, halved and sliced
• 4  teaspoons olive oil
• 5  lbs  butternut squash, halved lengthwise and seeded (about 2 medium)
• 2  tablespoons whipped butter or 2  tablespoons reduced fat margarine, divided
• 4  cups reduced-sodium chicken broth
• 1  cup  whole milk or 1  cup  fat-free half-and-half
•  nonfat sour cream
•  chopped fresh parsley
•  fresh ground pepper
•  salt (optional)

Directions

1. Preheat oven to 400 degrees. Coat nonstick jellyroll pan with cooking spray. Combine carrots, onions and olive oil in large bowl; toss to coat well.
2. Arrange squash halves, cut side up, on the prepared pan. Spoon carrots and onions around the squash halves.
3. Roast vegetables until tender and golden, stirring carrots and onions every 30 minutes. Total cooking time will be about 60 to 90 minutes. Let cool about 20 minutes.
4. Scoop out squash flesh; place in a large food processor. Add carrots and onions. Process until somewhat smooth. Transfer to large non-stick saucepan; stir in chicken broth and milk. Bring to simmer, then cook about 10 minutes.
5. If desired, cover soup and refrigerate up to one day. Rewarm over medium heat.
6. Spoon soup into serving bowls; top each serving with a dollop fo sour cream, a sprinkling of parsley, freshly ground pepper and salt.