Easy to Make Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup. Ingredients:
6 cups butternut squash, peeled, cubed |
3 1/2 cups chicken stock, good quality |
1 1/2 cups sweet onions, chopped |
1 bay leaf, fresh if possible |
1/4 teaspoon nutmeg, freshly grated |
1/4 teaspoon sea salt |
1/8 teaspoon fine black pepper, freshly ground |
1 cup thick plain greek yogurt |
1/4 teaspoon nutmeg, freshly grated |
Directions:
1. In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
2. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
3. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
4. If necessary, return to pan and reheat gently.
5. Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
6. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
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