Roasted butternut squash soup

Tick anything you already have.

• 1 butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, diced
• 4 cups low-sodium vegetable broth
• ¼ tsp ground nutmeg
• ¼ cup plain nonfat Greek yogurt

Instructions

1. 1Roast squash with half the oil at 425°F for 30 minutes.
2. 2Cook onion in remaining oil 5 minutes.
3. 3Add squash, broth and nutmeg; simmer 10 minutes.
4. 4Blend smooth and top with yogurt.