Whenever I go to Safeway, I see the Signature Soups display, but until about a week ago, I didn't even give these chilled, ready-to-eat soups a second glance. Then reader Paula Bender wrote me and told me that she is a fan of the Tuscan Tomato Soup. She says she could eat an entire container, cold, in one sitting. She finds it refreshing, spicy and delicious but too fattening and asked how to make a slimmed-down version without sacrificing the chunky, luscious texture. Her sensory-filled description prompted my quest.

So I went to Safeway and bought the soup. A 25-ounce container (about 3 cups) — which sells for $5.99, but for as little as $5.49 on sale — contains chicken stock, cream, tomato paste, butternut squash, butter, olive oil, salt, basil-flavored canola oil, garlic, starches, flavors and such. After tasting the soup, I started experimenting.

I was surprised that this soup included butternut squash — a readily available winter squash with a yellowish-tan skin and bright orange interior. Roasted, its flavor is sweet and rich, similar to sweet potatoes. Compared to its ridged and bumpy relatives, butternut squash is easy to cut. Butternuts vary from pear-shaped to more cylindrical forms. As for their size, they generally range from 8 to 12 inches and weigh 1 to 4 pounds. This squash is an excellent source of vitamin A, vitamin C and manganese, and contains beta-crytoxanthin, an orange-red carotenoid that may lower your risk of lung cancer.

To cut the squash, I didn't have to wrestle around with a tough outer layer. It helps to have a good chef's knife. Cut off the ends first, then quarter the squash. I find it easier to cut the short way, then cut each section in half. Scoop out the seeds and fibrous innards from the bulbous bottoms and discard. Using a vegetable peeler, remove the peel.

If you happen to have an immersion blender, you can save a step in this recipe and puree it right in the pot.

This soup is relatively easy to prepare, though it takes some time — a little over an hour. But the savings in fat and cost are worth it.

Many mahalos, Paula, for giving me an idea for tonight's dinner!

SLIMMED-DOWN TOMATO-BUTTERNUT SQUASH BISQUE