I scored a free squash from a guy at the farmers market yesterday, so I whipped up this soup. I was trying to imitate one I had at a restaurant last year, and this was pretty close! It's not super-low carb, so you wouldn't want it on induction, but it's still not too bad.

1 squash, I used a Hubbard
2 Tbsp butter
1/4 of a small onion, chopped
1 clove garlic, minced
2 tsp curry powder or to taste
1 cup chicken broth
1/4 cup 18% cream

- Slice squash in half, discard seeds.
- Bake covered at 350 F for 45-60 min or until flesh is soft
- Cool briefly
- Melt butter over medium heat in a saucepan
- Add onion, cook until translucent
- Add garlic and curry powder, stir and cook for a minute or two
- Add half of chicken broth
- Add cream
- Pull squash flesh from peel and add to saucepan, stir in until evenly heated
- Carefully purree with stick blender or blend in food processor until smooth
- Add more broth to desired thickness
- Reheat to desired temp, do not boil

Voila! Yields three bowls, about a cup each.
Now, the nutrition info is tricky because squashes will be different sizes, but here it is for one cup of baked squash chunks. For 1/3 of the recipe: 146 calories, 12 g fat, 9 g total carbs, 1 g fiber, 3 g protein