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How to make butternut squash soup
photo: iStock

Fall in Chicago is magical. The Windy City starts to slow down, the fall breeze starts to pick up, leaves are falling, and chilly mornings are in full force. Right now, I’m looking for new suede booties, oversize sweaters, and comfort food without a ton of calories. And cue the pumpkin carving and college football!

Acorn squash has always been a household favorite with my family. Although, whenever my mom cooked it, the recipe consisted of brown sugar, butter, and cinnamon. When I started cooking for myself in college, I tried to stick with cheap and easy things that still reminded me of home, but included more vegetables.

This sweet and savory fall-inspired meal will have you singing the praises of something other than a PSL (and thank goodness, because I really despise the PSL). Butternut squash soup and sausage and apple stuffed acorn squash are less than 500 calories, so when you head home for the holidays, you can skip the “freshman 15” conversation with the familia!

In one cup of cooked butternut squash, you get 6.6 grams of fiber, 1.8 grams of protein, 437 percent of your daily value of vitamin A, and 52 percent of your vitamin C. Acorn squash also provides over 5 grams of fiber in every half-cup serving that will keep you feeling fuller longer. Each half cup serving of the acorn-shaped gourd also contains 13 percent of the recommended daily value of potassium and 11 percent of the daily value of magnesium. So here are my recipes: