Butternut squash soup

MAKES 6 SERVINGS

1 small butternut squash, peeled and seeded and cut into 1-inch pieces (about 1-1/4 pounds)

2 tablespoons olive oil, divided

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 yellow summer squash, cut into 1-inch pieces (about 1-1/2 pounds)

1/4 cup onion, sliced (about 1/2 small onion)

1/2 teaspoon pumpkin pie spice

1 tablespoon tomato paste

2-1/2 cans (141/2 ounces each) vegetable or reduced-sodium chicken broth

1/2 cup heavy cream

Salt and freshly ground black pepper

Sour cream (optional)

Pumpkin seeds, toasted (optional)

Preheat oven to 450 degrees.

Toss butternut squash with 1 tablespoon oil and half of the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened (about 15 minutes).

Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.

In a large saucepot over medium heat, saute pumpkin pie spice with tomato paste, stirring constantly, until fragrant (about 1 minute). Add roasted vegetable mixture and broth. Bring to a boil, return heat to low and simmer 20 minutes. Remove from heat and stir in cream. Puree soup with an immersion blender (or puree in batches in a regular blender).

Season to taste with additional salt and pepper. Garnish with sour cream and toasted pumpkin seeds, if desired.

Atkins Nutritionals Inc.

Preparation time: 15 minutes

Bake/cook time: 65 minutes

Nutrition facts per serving: 172 calories, 12.5 g fat, 14.5 g carbohydrates, 10 g net carbs, 2.5 g protein, 4.5 g fiber