2 large butternut squash 1 1/2 cups low-sodium chicken broth 1 tablespoon butter 1 tablespoon flour 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup evaporated skim milk
Preheat oven to 400 degrees. Cut each squash in half; remove seeds and fibers. Place squash halves, skin side up, in a glass baking dish and bake for about 45 minutes, or until tender. Let cool about 15 minutes or until you can handle comfortably. Scoop the cooked squash out of the shells and place in blender with about 3/4 cup of the broth. Cover and blend for 1 minute; set aside.
Melt butter in a medium-size saucepan; stir in flour, ginger, nutmeg, salt and pepper. Add milk. Simmer over low heat, stirring until the mixture thickens slightly and starts to bubble. Stir in the cooked squash and the remaining chicken broth.
Yields 4 servings.
Per serving: 177 calories; 4 g fat (2 g saturated fat; 20 percent calories from fat); 32 g carbohydrate; 11 mg cholesterol; 544 mg sodium; 4 g fiber.
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