This soup has a subtle yet hearty flavor and conjures up images of crisp fall days. The creamy orange color is very appealing to the eye, and the texture is smooth, rich and thick. You can prepare the squash in the microwave to the shorten the cooking time. 

2 medium acorn squash

1 tablespoon unsalted butter or margarine

3 cups nonfat chicken or vegetable broth

-1/2 teaspoon dried sage

1 teaspoon garlic powder

6 ounces low-fat Cheddar cheese, shredded

1 cups evaporated skim milk

Salt

1-2 teaspoons freshly ground pepper

Ground nutmeg

  Preheat the oven to 475 degrees. Using a sharp knife, cut the squash in half. Scoop out the seeds with a spoon and place the squash cut side down on a baking sheet with edges (to prevent the juice from dripping into your oven). Bake for 45 minutes, or until the squash is soft. 

  Spoon the pulp into a food processor and puree until smooth. Mix in the butter or margarine, broth, sage, and garlic powder. Transfer the puree to a medium soup pot and cook over low heat for several minutes. Slowly add the Cheddar and milk, stirring until the cheese has melted. Thin with additional milk if necessary. Add the salt and pepper to taste and sprinkle with the nutmeg. Serve immediately or hold over the lowest heat until ready to serve. Preparation time: 10 minutes.  Baking time: 45 minutes.