• Nonstick vegetable oil spray
• 1 2-pound butternut squash, halved lengthwise, seeded
• 2 c. canned low-salt chicken broth
• Pinch of grated nutmeg
• 1 c. nonfat milk
• Nonfat sour cream (optional)
• Chopped fresh chives or green onions (optional)

Preheat oven to 375 F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

Using large spoon, scrape squash into processor; discard peel. Add 1 1/2 cups broth and nutmeg and puree until smooth. Transfer puree to heavy large saucepan. Mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.