4cupsbutternut squash, peeled and cut into 1 inch cubes
4cupsfat free milk, divided (may sub 1%)
2-3teaspoonssalt(or to taste)
optional: 1-2 teaspoons smoked paprika
optional: fresh green onions or parsley
Place squash in a large microwave-safe container with a lid (such as a tupperware). Fill with about 1 inch of water. Place lid on top of container, slightly off-set so that one or two corners are uncovered. Microwave on high 3-4 minutes or until squash is very tender. Strainer liquid from container.
In a blender or food processor, blend squash with 1 1/2 cups milk until well pureed. Add diced onion, pulse 30 seconds more.
Transfer squash and onion puree to a large pot. Add remaining milk, butter, and flour. Cook over medium high heat 5-10 minutes, whisking throughout. Stir in salt, celery salt, cumin, and optional paprika. Garnish with chopped green onions or parsley if desired. Serve warm.
Flavor tip: for a richer, creamier soup use heavy cream or whole milk instead of fat free milk.