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Butternut Squash Soup

Canadian.Recipes's picture
Ingredients
  Cubed peeled butternut squash 6 Cup (96 tbs)
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Nutmeg 1⁄2 Teaspoon
  Plain yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Christmas
Interest: 
Party

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