Pumpkin or Butternut Squash Soup
A great fall soup
INGREDIENTS
Nutrition- 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)
- 3cups chicken stock
- 1diced onion
- 1crushed garlic clove
- 3⁄4cup Greek yogurt
- 1teaspoon rosemary
- 1teaspoon thyme
- 1teaspoon paprika
- 1teaspoon salt
- 1teaspoon black pepper
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DIRECTIONS
- Bring chicken stock to a simmer in a big pot and add pumpkin.
- Sauté onion and garlic, then add to the pot.
- Bring mixture back to a simmer and add Greek yogurt and butter.
- Stir until mixture is smooth.
- Add spices, adding extra salt and pepper to taste.
- Heat on low for 10 minutes before serving.
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