Preparation / Directions:
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
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