Butternut Squash Soup

A quick and easy recipe for Butternut squash soup from Canadian Living.  Makes 8 servings..

6 cups of cubed peeled butternut squash
3 1/2 cups of chicken stock
1 1/2 cups of chopped onion
1 bay leaf
1/2 tsp nutmeg
salt and pepper to taste
1 cup plain yogurt


In a large saucepan , combine squash , stock , onions and bay leaf; bring to a boil.  Cover and reduce heat to low; simmer for about 20 minutes or until squash is tender. Remove bay leaf.
In a blender or food processor, puree soup in batches until smooth.  Return to pan and reheat if necessary; season with nutmeg, salt and pepper to taste. ( soup can be cooled and frozen for up to 2 months just thaw and reheat)

To serve ladle into bowls; swirl 2 tbsp of yogurt into each.