Easy To Make Butternut Squash Soup - cooking recipe

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

Preparation

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.