Put diced butternut squash into large bowl with olive oil, 1 tbsp salt, 1 tbsp pepper, curry powder and cinnamon (feel free to add any herbs or spices desired). Toss to coat each cube evenly. Place into 400°F oven for 45 min or until soft and slighlty browning.

While the squash bakes, dice the onion and combine this with the chicken broth, remaining salt and pepper. Bring to a boil and let simmer until onions are soft. Add garlic and continue to boil until squash is done.

When squash is done, put cubes into a blender with onion-broth mixture. Add skim milk and pumpkin puree (if desired), and puree until velvety texture is achieved.

To keep warm, pour back into sauce pan which previously containted the broth and heat on a very low tempurature, stirring occasionally. Serve hot with optional topping sprinkled on top.

For topping: sautee bacon until crispy. Combine this with crumbled feta cheese or goat cheese and toasted nuts. Another healthy option is to top with diced parsley or cilantro.