1 2-pound butternut squash, halved lengthwise and seeded
Preheat oven to 375 degrees (F). Spray 13x9x2-inch glass baking dish with Watkins Cooking Spray. Place squash cut side down in prepared dish; pierce each half several times. Bake until tender, about 45 minutes.
Bring water to a boil; add soup base, stirring well to prepare broth. With large spoon, scoop squash into food processor or blender; discard peels. Add 1-1/2 cups broth and Pumpkin Pie Spice and puree until smooth.
Transfer puree to heavy large saucepan, mix in milk and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls; top with a dollop of sour cream and a sprinkling of chives, if desired.
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