Easy to Make Butternut Squash Soup

5.0(11)

This soup is another of Heather's recipes it is delicious. I'm not a big fan of squash but I love this soup. It's really quick and easy to make with a big taste. Do not leave out the yogurt it enhances this soup.

by Baby Kato·published 2008-01-24

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Servings

(4–6)

Total time

50 min

prep 20 min

Calories / serving

196 kcal

Ingredients (9)

serves

6 cups butternut squash, peeled, cubedbutternut-squash
3 1/2 cups chicken stock, good qualitychicken-stock
1 1/2 cups sweet onions, choppedonion
1 bay leaf, fresh if possiblebay-leaf
1/4 teaspoon nutmeg, freshly gratednutmeg
1/4 teaspoon sea saltsalt
1/8 teaspoon fine black pepper, freshly groundpepper
1 cup thick plain Greek yogurtyogurt
1/4 teaspoon nutmeg, freshly gratednutmeg

Instructions (6 steps)

01In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
02Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
03Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
04If necessary, return to pan and reheat gently.

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Rich recipe — supports nutrition-aware planning.