Butternut Squash Soup
|Cubed peeled butternut squash||6 Cup (96 tbs)|
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
In large saucepan, combine squash, stock, onions and bay leaf; bring to boil.
Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender.
Remove bay leaf.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with nutmeg, and salt and pepper to taste. (Soup can be cooled and frozen for up to 2 months; thaw and reheat.)
To serve, ladle into soup bowls; swirl 2 tbsp (25 mL) yogurt into each.