Super easy and delicious any time of year!
2 Tbsp olive oil
1 sweet or yellow onion, diced
1 2lb butternut squash, peeled, halved lengthwise, seeds discarded
2 cups chicken broth
pinch grated nutmeg
1 cup nonfat milk (or milk of your choice)
Nonfat sour cream (optional)
Chopped fresh chives (optional)
Squash prep – Peel squash with a veggie peeler, then cut top off bottom bulb to make it easier to handle. Cut both pieces lengthwise into halves, and scoop out seeds with a spoon.
In a large pot, heat olive oil over medium-high heat. Add onion and saute until translucent, about 7 minutes, stirring occasionally. Add squash pieces and 1 cup of water; cover. Lower heat to medium and cook for 20 minutes, stirring occasionally until the squash is fork-tender.
Place the squash-and-onion mixture into a food processor or blender two batches if necessary. Pulse until squash is well pureed. Add the chicken broth, nutmeg, and milk; pulse until well combined.
Return the soup to the pot and heat through. Season with salt and pepper. To serve, ladle into individual bowls and top with 1 tsp nonfat sour cream and chopped chives if desired. (From Muscle+Fitness Hers magazine)