A Harvest Delight, Baked Acorn Squash Soup

2 acorn squashes (1 pound each), about 4 cups cubed
3 tablespoons reduced-fat butter or Smart Balance Light
½ tablespoon fresh rosemary, chopped
1 small onion, chopped
1 garlic clove, minced
2 carrots, chopped
1 small sweet potato, peeled and cut into ½ inch cubes
3 cups reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon white pepper or black pepper
1 cup reduced-fat milk (2%)
2-3 slices wheat sourdough bread, toasted and torn into pieces (if the slices are large, use 2 slices)

Cut the acorn squash in half lengthwise. Remove and discard the seeds and fibers with a spoon, melon baler or grapefruit knife. Remove the squash from the shell and chop into chunks. Throw out the shells.
In a large nonstick pan, melt the Smart Balance Light or butter and stir in the rosemary. Cook for 1 minute until very fragrant. Add the chopped squash, onion, garlic, carrots and sweet potato. Cook over medium heat until softened (approx. 15 minutes). Stir often.
Stir in the chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer covered for about 20 minutes. Cool slightly.
Transfer the soup in two batches to a food processor or blender. Puree the squash mixture until very smooth (Be careful not to fill the blender more than halfway, otherwise it will overflow when you puree).
Transfer the pureed squash back into the pan. Stir in the milk and bring just to a soft boil.
Season with more salt and pepper, if desired.
Preheat oven to 400 degrees.
Place 6 oven proof bowls on a baking sheet. Lay the torn bread in each individual bowl. Pour the soup into the bowls. Sprinkle each with 2 tablespoons (½ oz) of cheese.
Bake for 10 to 12 minutes or until soup is thick and bubbly and the cheese is melted.
Serve at once.

Serving: 1.5cupsCalories: 205kcalCarbohydrates: 35gProtein: 8gFat: 5gSodium: 523mgFiber: 5gSugar: 7gPlus Points: 5