Pumpkin or Butternut Squash Soup

A great fall soup

• Ready In: 40 mins
• Serves: 6
• Yields: 1 pot

Ingredients

• 1 (12 ounce) can canned pumpkin (non-flavored) or 2  cups  fresh mashed boiled pumpkin (Can also substitute for 2 cups fresh boiled butternut squash)
• 3  cups  chicken stock
• 1  diced onion
• 1  crushed garlic clove
• 3⁄4 cup  Greek yogurt
• 2  tablespoons butter or 2  tablespoons margarine
• 1  teaspoon rosemary
• 1  teaspoon thyme
• 1  teaspoon paprika
• 1  teaspoon salt
• 1  teaspoon black pepper

Directions

1. Bring chicken stock to a simmer in a big pot and add pumpkin.
2. Sauté onion and garlic, then add to the pot.
3. Bring mixture back to a simmer and add Greek yogurt and butter.
4. Stir until mixture is smooth.
5. Add spices, adding extra salt and pepper to taste.
6. Heat on low for 10 minutes before serving.