Easy To Make Butternut Squash Soup

1. 1

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

2. 2

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

3. 3

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

4. 4

   If necessary, return to pan and reheat gently.

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.