This is the first time I've done anything with butternut squash, so if you have experience with that vegetable, cook it your way, but feel free to use my recipe for creaminess and volume! Make sure to check out Spicy Butternut Squash Seeds and reserve your seeds!
1 butternut squash (I cut it in half, seeded it and baked it at 375 degrees, cut side down for about 1 hour, then scraped out the insides. This might be the reason for the bitterness so by all means, just cook it the way you normally would to get it nice and soft)
1 cup chicken stock
Pinch of salt
1 tbsp cinnamon, 1 tbsp ginger, 1 tsp nutmeg (not advised)
1 cup greek yogurt (Fage Total 0%)
This makes about 2 servings at about 1.5-1.75 cups each for about 150 cals/serving.
Notes: I bet some cumin or curry powder would be amazing in this.
Also: Check out Spicy Butternut Squash Seeds