We have previously written about our Butternut and Acorn Squash Soup, but we have since made a healthier version. By substituting plain Greek yogurt for cream cheese, using broth with less sodium, and utilizing olive oil instead of butter, this healthier butternut and acorn squash soup is better for you but still tastes great!

Ingredients:

1 butternut squash, halved and seeded

1 acorn squash, halved and seeded

Olive oil

1/4 cup chopped onion

1 quart chicken broth with less sodium (you can use vegetarian broth if you would like a vegetarian recipe)

1 cup plain Greek yogurt

1/3 cup brown sugar

1/2 tsp. black pepper

Ground cinnamon, to taste

Nutmeg, to taste

Preheat the oven to 350 degrees. Drizzle a bit of olive oil on the squash halves, then sprinkle the squash with brown sugar, cinnamon, and nutmeg. Place the squash halves cut side down in baking dish and bake for 45 minutes, or until tender. Remove the squash halves and allow to cool before scooping the pulp from the skins. Place a bit of olive oil in a pan and saute the onion until tender. In a blender, blend the squash pulp, onion, broth, brown sugar, plain Greek yogurt, pepper, and cinnamon until smooth. It is best to do this in three or four batches, and, for best results, add the broth to each batch in order to blend smoothly. Pour each batch into a pot and mix together. Heat over medium heat, stirring occasionally, until heated through. If you like, you can garnish the soup with a bit of cinnamon and/or nutmeg. The soup is a lovely autumn orange color and makes a great warm meal on a cool fall day.