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Butternut Soup Noom
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| 2 lbs | butternut squash, halved and seeded |
| 1 Vidalia onion, quartered | |
| 1 | sweet potato, peeled and quartered |
| .5 teaspoon | curry |
| .25 teaspoon | nutmeg |
| 2 c | chicken broth |
| Salt | |
| Pepper | |
| .5 | fat-free half and half |
Preheat the oven to 300 degrees. Coat 13”x 9” baking dish with nonstick cooking spray. Place the squash cut side down on the baking dish, and arrange the onion and potato sections around it. Bake for 60 min or until the vegetables are tender. When squash is cool remove skin.
In a food processor, blend together the squash, onion, potato, hot sauce, curry and nutmeg. Add the chicken broth as needed to thin the mixture.
Transfer the squash mixture to a large sauce pot over med heat, and stir in the remaining chicken broth. Cook 5 min or until warm. Season to taste with salt and pepper. Stir in the half n half just before serving.
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