I am going to make this soup tonight: (after I purchase a hand immersion blender at BBB)
1 medium red onion, evenly chopped
6 cups chicken stock or broth
6 medium sized zucchini, evenly chopped
Salt and pepper to taste
12 oz. frozen butternut squash, defrosted
1 cup plain soy milk
Juice of 1/2 a lemon
Sauté the onions in a large pot using nonstick pray, until lightly soft. Add the chicken stock, zucchini, salt, and pepper. Cook until zucchini are soft.
Using a hand immersion blender, puree the mixture until smooth. Add the defrosted butternut squash. Turn off the heat and add the soy milk and lemon juice. Season with more salt and pepper, to taste.
(from "Naturally Thin" by Bethenny Frankel)