Butternut Squash Soup Recipe
Butternut Squash Soup was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. Serve this tasty Appetizer as often as you like! I bet you haven't tried any Canadian dish like Butternut Squash Soup. You will love this delicious Butternut Squash Soup recipe! Dont miss it, Try it!
Ingredients
6 cups cubed peeled butternut squash 1.5 L
3-1/2 cups chicken stock 875 mL
1-1/2 cups chopped onions 375 mL
1 bay leaf
1/2 tsp nutmeg 2 mL
Salt and pepper
1 cup plain yogurt 250 mL
Directions
In large saucepan, combine squash, stock, onions and bay leaf; bring to boil.
Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender.
Remove bay leaf.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with nutmeg, and salt and pepper to taste. (Soup can be cooled and frozen for up to 2 months; thaw and reheat.)
To serve, ladle into soup bowls; swirl 2 tbsp (25 mL) yogurt into each.
Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender.
Remove bay leaf.
In blender or food processor, puree soup in batches until smooth.
Return to pan and reheat if necessary; season with nutmeg, and salt and pepper to taste. (Soup can be cooled and frozen for up to 2 months; thaw and reheat.)
To serve, ladle into soup bowls; swirl 2 tbsp (25 mL) yogurt into each.
