Butternut Squash Soup

This is so good I just have to post it. I found this recipe in the paper today (parade section) and had to try it...so glad I did! It is pretty easy - it is just a pain to peel and cut the squash!!

Simplest Butternut Squash Soup
1 butternut squash (about 3 lbs) - I used two of them
3 slender leeks, white parts only, split lengthwise, washed and cut into 1-inch long pieces
3 cups whole milk
3 cups water
Salt and pepper
Nutmeg to taste

1. Peel the squash. Remove the seeds and string, then cut into 1-2 inch chunks. Toss into a large soup pot. Add the leeks, milk and water; salt generously and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.

2. Using a blender or food processor, puree the soup in batches until it is very smooth. It may be thick. Think to your desired constistency with milk or water. Season to taste with salt pepper, and nutmeg. Reheat if necessary. (This soup is at its best when truly hot).

3. Garnish with chopped roasted hazelnuts or walnuts and top with creme fraiche or cream.

Serves 6. Per serving (without garnish): 180 calories, 32 carbs, 6 g protein, 10 mg cholestorol, 7 g fiber, and 4.5 g fat.

When I made it the servings turned out to be a little more than 1 1/2 cups per servings for 6 servings and 3 points a serving. Yum!