Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.
2 tablespoons vegetable oil
1 chopped onion
6 cups (1-inch) cubed peeled butternut squash
2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
2 chopped peeled pears or apples
1 cup water
1/4 cup maple syrup
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Chopped chives for garnish
How to Make It
Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
Puree soup in batches in a blender. Serve hot, garnished with chives.