Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  butternut squash
  5        tablespoons  low-calorie margarine
  1             medium  onion -- sliced thin
     1/2           cup  low-fat low-sodium chicken broth
  2               cups  evaporated skim milk
  2          teaspoons  cinnamon
  1              small  red onion -- very thinly sliced
  3          teaspoons  sugar

Preparation:

Preheat the oven to 350 degrees. Cut the butternut squash in half and scoop out the seeds. Place 2 tablespoons margarine, the onion, and broth in a casserole dish. Place the squash halves over the onion mixture and roast, uncovered, until the squash is soft, about 45 minutes to 1 hour. Puree the squash mixture in a blender or food processor and pour into a saucepan. Add the evaporated skim milk and cinnamon and simmer for 5 minutes. Saute‚ the red onion in 3 tablespoons margarine in a skillet over medium heat for 5 to 6 minutes. Add the sugar and saute‚ until caramelized, about 4 to 5 minutes. Garnish each serving of soup with caramelized onions. 6 servings/Serving size: 1 cup

Nutritional Information:

221 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 49g Carbohydrate; 3mg Cholesterol; 111mg Sodium