Roasted Winter Squash Soup

1 (2-pound) Butternut Squash, halved lengthwise and seeded
2 Cups Water
1-1/2 Tbsp. Watkins Chicken Soup Base
1/2 teas. Watkins Pumpkin Pie Spice
1 Cup Skim Milk
Freshly-Ground Watkins Sea Salt and Watkins Black Pepper
Sour Cream
Chopped Fresh Chives or Scallions (optional)

Preheat oven to 375 degrees. Spray 13 x 9 x 2-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 headed through. Season to taste with salt and pepper. Ladle soup into bowls; top with dollop of sour cream and sprinkling of chives, if desired. Serves 4.

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