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1
Preheat oven to 375 degrees.
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2
Line 2 large baking sheets with aluminum foil.
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3
Brush squash flesh with 2 Tbsp.
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4
oil.
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5
Place on prepared baking sheets, cut-side down.
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6
Roast squash till very tender, about 1 hour.
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7
Cold 20 min.
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8
Remove seeds.
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9
Scoop out 6 c. squash pulp and transfer to large bowl (reserve any remaining squash for another use).
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10
Heat butter with remaining 2 Tbsp.
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11
oil in heavy large pot over medium heat.
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12
Add in onions, cinnamon sticks, bay leaves, salt, and pepper.
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13
Saute/fry till onions are soft, about 10 min.
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14
Add in Calvados and simmer till almost all of liquid evaporates, about 1 minute.
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15
Throw away cinnamon stick pcs and bay leaves.
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16
Add in mix to squash in large bowl and stir to combine.
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17
Working in batches, puree squash mix in blender with chicken broth and evaporated lowfat milk till smooth.
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18
Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
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19
Mix lowfat sour cream, 1 Tbsp.
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20
hot water, and grnd cinnamon in medium bowl to blend.
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21
(Soup and cinnamon cream can be prepared 1 day ahead.
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22
Cold soup slightly, then cover and chill.
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23
Cover and chill cinnamon cream.)
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24
Bring soup to simmer.
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25
Ladle soup into bowls.
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26
Garnish each with dollop of cinnamon cream and serve.
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27
This recipe yields 12 servings.
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28
Comments: Dollops of cinnamon-flavored lowfat sour cream top this luscious soup.
