This luscious soup is an excellent comfort-food dinner on a cold night. Not to mention a serious blast of antioxidant vitamins A, C and E. You don't need to add the puree, but the sharp flavor and vivid color from the roasted red peppers make this simple soup extra special.

Cook's tip: If you are having trouble cutting a rock-hard squash, cut a few slits in the skin and microwave on high for 2 minutes.

Soup 2 tsp olive oil
1 large shallot, minced
1 celery stalk, chopped
Salt
1 large butternut squash (about 3 lb), halved, peeled, seeded and chopped into 1" pieces (about 5 cups)
1 can (15 oz) reduced-sodium chicken broth
½ cup nonfat milk
2 tsp brown sugar

Red-Pepper Puree
Nonstick cooking spray
¾ cup jarred roasted red peppers, chopped and drained
1 garlic clove, chopped
Salt and black pepper

1. Warm oil in large stockpot or Dutch oven over medium-low heat. Add shallot, celery and salt; cook 8 minutes, until softened, stirring. Add squash cubes, broth and 3 cups water; increase heat to high and bring to a boil. Reduce heat; simmer 25 minutes, until squash is tender. Stir mixture often and add water if necessary to keep enough liquid in pot to cook squash.

2. Puree soup in batches in blender until smooth. Return to pot over medium heat; stir in milk, sugar, and additional salt to taste. Ladle into serving bowls; swirl in 1 tablespoon Red-Pepper Puree.

3. For Red-Pepper Puree: Coat small nonstick skillet with cooking spray; set over medium heat. Add chopped peppers and garlic; cook 4 minutes, stirring. Transfer to blender or food processor; puree until smooth. Season with salt and pepper. Serve at room temperature. (Leftover puree will keep, tightly covered, in the refrigerator for 1 week.)

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