Butternut Squash Soup With Toasted Walnuts

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Ingredients

8 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)

1 1/2 teaspoons olive oil

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

4 cups warm 2% reduced-fat milk, divided

1 (14-ounce) can fat-free, less-sodium chicken broth, divided

1/4 cup chopped walnuts, toasted

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