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Easy to Make Butternut Squash Soup

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Ingredients

  • 6 cups butternut squash, peeled, cubed
  • 3 1/2 cups chicken stock, good quality
  • 1 1/2 cups sweet onions, chopped
  • 1 bay leaf, fresh if possible
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fine black pepper, freshly ground
  • 1 cup thick plain Greek yogurt
  • 1/4 teaspoon nutmeg, freshly grated

Details

Preparation time 20mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1


1.In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.


2.Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.


3.Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.


4.If necessary, return to pan and reheat gently.


5.Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.


6.Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

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