Butternut squash soup

So yummy...I made this a ton in the fall...even froze some for later consumption...perfect for lunch or dinner. I didn't even change the butter amount because the calories were so low. I did use whole milk instead of heavy cream.

3 T unsalted butter

1/2 small onion

salt and pepper (lots of pepper)

2 sprigs of thyme (or more if you love it like me)

1 med. butternut squash (2 lbs) cut into 1" pieces

1 tsp. sugar

3 T whole milk

Melt butter in large saucepan over low heat. Add onion and 1 tsp. salt, thyme and increase to medium and cook.

Add squash and sugar, stirring till glazed.

Add 5 C water and bring to boil. Reduce heat to low and simmer, uncovered, until squash is tender (15-20 minutes).

Puree mixture until smooth. Stir in milk and season with salt and pepper.

Total calories: 1 cup = 107 calories

Weight Watchers info:

Fat: 4.7 g

Carbs: 17.6 g

Fiber: 4.7 g

Protein: 1.7 g

You can top this with croutons, turkey bacon or pumpkin seeds, but will need to add calories according to their packages.