Healthy butternut squash soup with apple cider & crème fraîche, topped with a confetti of cracked roasted chickpeas or roasted hazelnuts.
To peel the butternut squash, first whack off the top and bottom of the squash with a sharp chef's knife. Slice the squash in half, across its width, just above where its body expands, and slice each half in half again, lengthwise. A potato peeler is perfect for removing the tough outer skin, and a spoon makes quick work of removing the seeds and pulp. Then just cube it, using the chef's knife.
Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.