Butternut Squash Soup

4 cups butternut squash, peeled and cubed

Cooking spray

½ tsp ground cumin

½ tsp chili powder

½ tsp garlic powder

¼ tsp salt

2 T shallots, finely chopped

1 clove garlic, finely chopped

1 T butter or olive oil

1 T cooking sherry

2 ½ cups vegetable broth

1 ¾ cup buttermilk

Preheat oven to 375 degrees F. Spray a 9x13 pan w/ cooking spray and spread butternut squash evenly in pan. Sprinkle spices, garlic and salt over butternut squash and roast in oven for 30 minutes or until tender. Set aside to cool.

In a large dutch oven, heat butter over medium heat until melted. Add shallots and garlic and saute for about 3 mins or until just caramelizing. Add cooking sherry and stir vigorously.  Add squash and broth, bring to a boil and cook for 3 mins. Reduce heat to low and add buttermilk. Cook for another 2 minutes and take off heat.

Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture.

Serve warm with a sprinkle of chili powder and cumin.

Recipe adapted from one posted at www.myrecipes.com