Still working out the kinks. The soup came out so creamy, so low calorie and so pretty but had just a tiny bit of a bitter aftertaste. I *think* it either came from the nutmeg or perhaps I just need to steam the squash in chicken stock a little as opposed to JUST baking it.

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.

Blend cooked squash and chicken stock+spices and allow to cool overnight (right in the blender). In the morning, blend in yogurt and play around with the spices as you like. You can also just cook the squash ahead of time and blend everything together once it cooks if you're not a morning person!

Serve (or take to lunch) with a nice toasted/crusty bread to bump up taste/calories/volume. I prefer to keep my lunch base to 300 calories and add a little snack and a little desert before and after the "main" course. =)

Notes: I bet some cumin or curry powder would be amazing in this.
Also: Check out Spicy Butternut Squash Seeds


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