Pumpkin Or Butternut Squash Soup - cooking recipe

Ingredients

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)
3 cups chicken stock
1 diced onion
1 crushed garlic clove
3/4 cup Greek yogurt
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Preparation

Bring chicken stock to a simmer in a big pot and add pumpkin.
Saute 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.