Butternut squash will thicken and reduce the amount of output. You can make a pretty easy butternut squash soup that is very filling and doesn't taste heavily of vegetables and is low in calories and fat...
One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In a large pot, melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with a slotted spoon and place in a blender and puree. Return blended squash to the pot. Stir and season with nutmeg, salt, and pepper. Serve.
That is from Food Network website. I tried it and it is really good for not having cream in it like most butternut squash soups do.
Lee