Butternut Squash Soup

As my roommate Amy is fond of saying FALL=SOUP. End of story. And squash also is fall. So what better fall soup than butternut squash? Enjoy with a sandwich or salad to make a meal, or crackers/bread for a snack! 

A note about special equipment: I used an immersion blender for this recipe. You can use a regular blender, but note that the soup will need to be cooled slightly first do you do not melt your blender. If you enjoy making soups, I recommend checking out an immersion blender, they are super fun and cool to use! I included a video of it below.

Ingredients:

• 1 butternut squash
• 1 onion
• 5 cups chicken broth (mine is homemade but store bought is good too!)
• 1 cup cottage cheese
• Spices: This can vary but I used salt, pepper, paprika, garlic powder, and cumin. Season to taste.

Directions:

1. Dice and saute onion
2. While the onion is sautéing, cube butternut squash. You may peel first if desired, but if your blender is good enough the peel will just disappear into the soup. 
3. Boil butternut squash in chicken broth until tender. About 20 minutes. 
4. Add onion and cottage cheese to your butternut squash and chicken broth. 
5. Blend. If using a conventional blender cool soup first so you don't melt your blender!
6. Makes 10 ~1 cup servings. I topped mine with basil and toasted pine nuts!

Nutrition Information (10 servings):
Calories: 96
Protein: 5g
Carbs: 18g
Fat: 1g
*Calculated with 3 lb butternut squash and 4% fat cottage cheese