Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 pounds butternut squash	Washed, halved, and seeded
1 medium onion	Peeled, washed, and sliced
2 cloves garlic	Washed, peeled and minced
6 cups low sodium chicken broth
1 tablespoon olive oil
2 large russet potatoes	Peeled, washed, and quartered
1 teaspoon ground nutmeg
1 teaspoon ground ginger
salt and pepper to taste
1 can nonfat evaporated milk

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat the oven to 375 degrees F (190 degrees C).
2	Pour a thin layer of water in a baking dish, or a cookie sheet with sides.
3	Place the squash halves cut side down on the dish.
4	Bake for about 40 minutes, or until a fork can easily pierce the flesh.
5	Cool slightly, then remove the peel.
6	Set aside.
7	Heat oil in a large pot over medium heat.
8	Add the onion and garlic, and sauté for a few minutes, until tender.
9	Pour the chicken broth into the pot.
10	Add the potatoes, and bring to a boil.
11	Cook for about 20 minutes, or until soft.
12	Add the squash, and mash with the potatoes until chunks are small.
13	Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth.
14	Return to the pot.
15	Season the soup with nutmeg, ginger, salt and pepper, then stir in the evaporated  milk.
16	Heat through, but do not boil. Serve hot.	Cook until internal temperature reaches 135°F.