When I was fortunate enough to attend Pritikin for two weeks ten years ago or so, I thoroughly enjoyed all of the hot soups they had for our breaks. Here is a current feature.

Two Squash Soup

Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.

Ingredients

Makes
12 (8-ounce servings)
1 cup onions, chopped
1 butternut squash, cut in half and seeds scooped out
2 acorn squash, cut in halves and seeds scooped out
3½ tablespoons garlic, minced
2 teaspoons white pepper
3½ tablespoons apple juice concentrate
2 quarts low-sodium vegetable stock
½ cup Italian parsley, minced
1 stem fresh rosemary
Methods:
Preheat oven to 400 degrees.
Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides down), about 25 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.
Add parsley and serve.