Cinnamon Butternut Squash Soup

 

I'm always in the mood for cinnamon, but especially in the fall. I just can't get enough!

Ingred:
about 3 lbs of butternut squash, peeled, de-seeded, and cut in cubes
4 c skim milk (or vegetable broth)
1/2 block of tofu
1 T cinnamon
1 t nutmeg
oil, salt, pepper

1. Peel, core and cut squash in cubes.
2. Pile on a baking sheet.  Spray with oil, sprinkle with salt and pepper.
3. Bake for 1 hour at 350˚
4. Puree all ingredients in a food processor. (Careful not to fill it too full, do it in batches if yours has a small bowl.)
5. Eat.

It's almost too easy. And too tasty, this stuff isn't going to last long :)