Zero Cholesterol Butternut Squash Soup

Ingredients

1 large organic butternut squash, halved lengthwise
2 tablespoons olive oil (plus oil for baking squash)
1 onion, chopped
2 cinnamon sticks broken in half
2 bay leaves broken in half
1 teaspoon of coarse salt
½ teaspoon ground black pepper
½ cup Calvados (apple brandy) or brandy (optional)
28 – 32 oz Organic Vegetable Broth (amount depending on can or box)
6 oz. Soy Milk

Preparation

Preheat oven to 375°F. Line 1 large baking sheet with aluminum foil. Brush squash flesh with oil. Place on prepared baking sheet, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out squash pulp and transfer to large bowl. Add 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with vegetable broth and soy milk until smooth. Bring soup to simmer. Ladle soup into bowls. Optional, garnish each with dollop of cinnamon cream and serve. OPTIONAL – Mix fat free sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend.  (Soup and cinnamon cream can be prepared 1 day ahead.  Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)