Summer Squash Soup

1 medium Summer Squash (yield approx. 4 cups).
4 cups Chicken Broth (low sodium)
1 Medium Onion, chopped
1 Medium Apple (such as McIntosh)
1/4 tsp ground nutmeg
sea salt and pepper to taste
Optional: Fat free cream cheese

1. Pre heat oven to 350 degrees
 2. cut squash legnthwise and place face down on baking sheet. Bake squash for approx 30 minutes or until squash is tender, or fork is easily inserted through skin of squash.
3. Once the squash is cooled, remove the seeds.
4. In a large pot, combine 4 cups of cooked squash, chicken broth, onion, apple and spices.
5. Put on medium high heat and boil for20-25 minutes.
6. Transfer soup to blender and puree. (You may have to do two batches). Be sure to remove the small top on the blender so the hot soup does not blow off the top!
7. Optional, Stir in 1 tbsp of fat free cream cheese before serving!