I buy frozen cut up butternut squash and cook it in veggie stock, add a teeny bit of olive oil, and tons of seasonings- salt, pepper, rosemary, oregano, whatever is handy. Then I use my imersion blender on it, and add a little milk or fat free half and half to make it creamy. Sometimes, I throw in some cannellini. It is really fast, about a half hour. Though the roasted squash has a better flavor, this is a great, super dinner when you're starving. (as I usually am when I get home!)

It looks like this recipe might need to be moved to Phase 2 recipes.

Look at this post: http://www.3fatchicks.com/forum/showthread.php?t=35601
or this quote from one of Dr Agatson's discussions from http://www.prevention.com/cda/featur...,,6001,00.html

Q: There are some vegetables that are NOT listed as good or bad in your book, butternut squash for example. It is also not listed in any GI lists that I have found. Are there specific categories of vegetables that we might avoid?

Dr. Agatston: Butternut and acorn squash are relatively high on the glycemic index scale. Summer squash is fine. So is zucchini, which is very low. But there are no absolute restrictions. If you like butternut squash, try it in moderation, and see how you do. Other than potatoes, beets, and corn, vegetables are unrestricted.