Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        butternut squash
   1      cup           nonfat chicken broth
   3      tablespoons   unsalted butter -- cut in small cubes
     1/2  teaspoon      ginger
     1/4  teaspoon      mace
     1/4  teaspoon      ground coriander
   1      pinch         cayenne pepper
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
   1      tablespoon    fresh lemon juice
     1/4  cup           lowfat sour cream

Preparation:

1. Halve, peel and seed the squash. Cut into 2 inch chunks. 2. In a large, heavy saucepan, combine the squash, chicken stock, and 3 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer until the squash is tender (about 20 minutes). Drain, reserving 1/4 cup of the cooking liquid. 3. In a large bowl, combine the squash, butter, ginger, mace, coriander, cayenne, salt, pepper, lemon juice and reserved cooking liquid. 4. Preheat oven to 350. In a food processor, puree the squash mixture (in 2 batches) until smooth. Transfer puree to a heatproof 3 quart serving dish and fold in the sour cream. Taste and adjust seasonings. Cover the dish with foil. (NOTE: You can make the recipe up to 2 days ahead to this point and refrigerate. Let it come to room temperature before baking.) 5. Bake until heated though, about 25 minutes. If desired, uncover and broil about 5 inches from the heat for 1 minutes or until lightly browned.