Butternut Squash Soup with Gruyere & Chives

Ingredients:

2 lbs. butternut squash, peeled and cubed
1 medium yellow onion, diced 
2 cups chicken or vegetable broth
3/4 cup light coconut milk
1/4 teaspoon nutmeg 


To serve:
1 1/2 tablespoons grated gruyere, per bowl
2 to 3 ounce piece of sourdough bread, per bowl
Finely chopped fresh chives

Directions:

Steam butternut squash cubes until fork tender and cooked through, remove from heat and strain. 

Sautée onions in lightly greased pan over medium heat, until golden brown. 

Blend cooked squash, onions, and vegetable broth in blender or with immersion blender until smooth and creamy. Return to pot over medium-low heat and stir in coconut milk, nutmeg and lots of salt and pepper to taste.

Divide mixture between four bowls and top each with grated gruyere and chives. Serve with crusty sourdough bread.

(350 calories per serving with suggested servings of cheese and bread).