Autumn for me screams Butternut Squash Soup

Making the transition into the colder weather for a lot of people means making a shift from cold salads to warm and cozy meals instead. But comfort food doesn't have to mean heavy and calorie dense. This squash soup is easy to make...and delicious!

Butternut Squash Soup
Makes approximately 8 - 1 cup servings
Ingredients:
1 large butternut squash
1 medium onion
2 cubes of vegetable bouillion
4 cups water
pumpkin pie spice, cinnamon, salt and pepper (to taste)

1) Slice your butternut squash in half and put into the microwave (open side down) for approximately 6 or 7 minutes (or until slightly soft)
2) Take out of the microwave and slice off the peel and dice the squash into 1-2" cubes.
3) Put squash and diced onion in a pot w/ 4 cups of water over high heat until it reaches a boil.
4) Stir in chicken boullion and turn down heat to medium low and let simmer for approx 30-45 minutes (until squash is soft).
5) Stir in spices to taste (don't skip the pumpkin pie spice - it adds amazing flavour!)
6) Using a hand blender (or if you don't have one, just use a regular blender) and puree.
* Can be served with sliced almonds or crumbled pecans on top - and for a special dinner a delicious addition is to crumble amaretto cookies (approx 1 tbsp per serving) on top

Nutrition: Calories - 53, Carbs - 13g, Protein - 1g, Fat - 0g