One of the first signs of fall at my house is the smell of homemade soup in the kitchen. The quickest and easiest soup that I make is likely butternut squash soup. Despite its creamy texture, this soup is light and healthy!
(Makes approximately 8 1-cup servings)
1 butternut squash (approximately 3 pounds), peeled, seeded and cubed
1 medium onion, diced
1 TBS butter
6 cups chicken stock
Greek yogurt, optional
Add butter and onion to a large pot and sauté over medium heat until onion starts to become translucent. Add chicken stock and squash to pot and bring to a boil. Reduce heat and simmer uncovered until squash softens, about 15 minutes. Allow to cool slightly, then transfer in batches to a food processor and purée until smooth. Season with nutmeg, salt and pepper, to taste. Top with chives and a dollop of Greek yogurt, if desired.
(By my calculation, a 1 cup serving is 2P+ for Weight Watchers followers.)
This soup freezes well, so consider making an extra batch to pull out when you need a quick meal. My kids would want you to know that warm corn bread is the perfect compliment to this butternut squash soup.