Butternut Squash Soup
4 cups cooked butternut squash
2 cups chicken stock or broth
1 cup fat free half & half
1/2 cup applesauce
2 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper
Combine all ingredients in blender and pulse until smooth. Pour mixture into pan and heat soup until hot, but not boiling. Top with sour cream, if desired.
