I just got back from a long weekend of snowshoeing and rest and relaxation at Lake Placid Lodge in the Adirondack Mountains where I had a delicious butternut squash soup -- heavenly and creamy roasted butternut squash soup topped with maple syrup froth and a dash cinnamon.My husband and I ate several memorable and delicious farm to table meals at Artisans Restaurant which overlooks the lake. The butternut squash soup was far and away my favorite menu item that I couldn't wait to get home to recreate but using much lighter ingredients, of course. My version eliminates a few hundred calories at least.In planning the skinny version of this soup, I realized that what makes it special is that it's topped with a flavorful maple syrup froth. To cut out significant fat calories, I used vegetable stock in place of heavy cream and added a potato to give it body and apple to make it a little tart. There is no oil, butter, or cream. In fact, you would never know that there is less than one gram of fat per serving.The froth is made with 2% milk and scented with Adirondack region maple syrup from South Meadow Farm Sugarworks in Lake Placid. The creamy maple froth and a dash of cinnamon created a to die for combination for this low fat, creamy soup.I feel virtuous knowing that I'm off to a good start for the new year at only 115 calories and just under 2 Weight Watchers Points Plus points per serving!