Butternut Soup Recipe

In a large Dutch oven (or other pot) heat vegetable oil over med-high heat. Add green onions and saute 2 minutes.

Add squash, 1 cup water, and thyme. Cover and cook over med heat 10-15 minutes until squash is tender. Stir in flour. Cook 1 minute.

Stir in 2.5 cups water and the bouillon granules; bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes. Remove from heat and cool slightly. Stir in milk.

Process in batches in food processor or blender, until smooth. Serve warm, dusted with nutmeg (and/or a small dollop of sour cream).

Per serving: cal-111, protein-3g, fat-2g, sodium-473mg (though may be lower if you use low sodium bouillon)