Easy to Make Butternut Squash Soup

Recipe by Baby Kato
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups butternut squash, peeled, cubed
  • 3 12
    cups chicken stock, good quality
  • 1 12
    cups sweet onions, chopped
  • 1
    bay leaf, fresh if possible
  • 14
    teaspoon nutmeg, freshly grated
  • 14
    teaspoon sea salt
  • 18
    teaspoon fine black pepper, freshly ground
  • 1
    cup thick plain Greek yogurt
  • 14
    teaspoon nutmeg, freshly grated
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DIRECTIONS

  • In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
  • Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
  • Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
  • If necessary, return to pan and reheat gently.
  • Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
  • Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.
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