Ingredients

1 Butternut Squash
1 Tablespoon Butter
2 Tablespoon Olive Oil
1 Small Onion
2 Garlic Cloves
1 Stalk of Celery
3 Cups Reduced Sodium Chicken Stock
1 Teaspoon Pepper
1/4 Teaspoon Cinnamon
1/4 Teaspoon Pumpkin spice
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cumin
1 12oz. can Fat Free Evaporated Milk

Directions

Melt butter and heat olive oil in medium sized pot. Finely chop onion, garlic and celery and saute in butter/olive oil until onion is transparent and celery is cooked through.

Add spices and cook for another 2 minutes.

Meanwhile peel and cube butternut squash, be sure to removed all seeds.

Add stock and squash. Simmer 15-20 minutes or until squash is very soft.

Add evaporated milk and cook for 2 minutes.

Remove from heat and let cool a bit.

Remove squash with slotted spoon and puree until smooth, pour back into pot and heat through.