Cream of Squash Soup

1.5 Points

1 c. onions, minced
1 tsp butter
2 1/2 c. chicken broth
1 c. cooked squash (winter squash)
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg, salt and pepper
1 c. light evaporated milk (skim)

Sauté onions in butter until tender. Add 1 cup chicken broth and simmer 10 minutes. Gradually pour into blender and blend thoroughly. Return to saucepan and add squash, remaining broth and seasonings. Bring to boil, reduce heat and stir until smooth. Cover and simmer 10 minutes. Add milk.

Garnish with toasted croutons (optional) ... (remember to add crouton points)

Serves 4 at 1.5 points per serving.