Roasted Butternut Squash Soup

Makes me remember:  Crisp autumn evenings spent with family and friends
Tastes: Mellow with a subtle spiciness
Make it a meal:  Since this soup is thick and filling, a simple garden salad is all you need to complete your spread, but carb lovers may want some crusty french bread too!

To market, to market:
1 large (or two small/medium) butternut squash
1 medium onion, diced (you should have about 1 cup onion)
3 Tbsp butter
12-16 oz low sodium chicken broth
2 tsp ground nutmeg
(salt and ground cayenne pepper)
2 Tbsp (plus some for garnishing) fat-free sour cream

Wash the butternut squash, then stab a few holes in it.  Put it on a foil-lined pan or dish in the oven, and roast for 1 hour at 350 degrees (you should be able to squish it just a bit when it is ready).  Remove from oven, let it cool till you can handle it, then cut off the top and bottom inch of the squash.  Split it lengthwise in half, scrape out and discard seeds and strings.  Scoop the pulp out with a spoon and place in a stockpot with the butter, onion, and nutmeg.
Cook on medium-high heat for 5 minutes, stirring frequently, then reduce heat to low, add broth, cover and continue to cook for 20-30 minutes.  Stir occasionally.
Remove from heat, blend with an immersion blender (or regular blender, just be careful as it is HOT) till creamy, add sour cream and salt and pepper to taste.  To serve, ladle into bowls, add a swirl of sour cream, and dust with nutmeg.  Enjoy!