Butternut Squash Soup with Toasted Walnuts

Fresh Butternut Squash from the Eastern Market was the inspiration for this soup.  I highly recommend serving with the toasted walnuts - pure deliciousness!

Butternut Squash Soup with Toasted Walnuts

8            cups (1-inch) cubed peeled butternut squash (about 2 1/4 lbs)

1 & 1/2  teaspoon olive oil

3/4         teaspoon salt, divided

1/2         teaspoon freshly ground black pepper, divided

              cooking spray

4            cups warm nut or soy milk (I replaced 1 cup w/soy creamer)

1            can vegetable stock  (14-ounce)

1/4         cup chopped walnuts, toasted

Preheat oven to 400 degrees.

Combine squash, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a foil-lined baking sheet coated with cooking spray.  Bake at 400 degrees for 45 minutes or until tender.

Place half of the squash, half of the nut milk, and half of the broth in a blender, process until smooth.  Pour pureed mixture into a large saucepan.  Repeat procedure with remaining squash, milk and broth.  Cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil).  Stir in remaining salt and pepper.  Top with toasted walnuts. (put walnuts in small frying pan and toast over medium heat on stove top).