Easy To Make Butternut Squash Soup

• 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

1. In a large pan, combine the squash, stock, onions and bay leaf, bringing to a boil.
2. Cover the pot and reduce the heat to low, simmer for 20 minutes or until squash is tender, then remove from heat.
3. Take out the bayleaf and pour into a blender or food processor, puree the soup in batches until smooth.
4. If necessary, return to pan and reheat gently.
5. Season with 1/4 tsp of fresh grated nutmeg, sea salt and freshly ground black pepper.
6. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl, sprinkle with the remaining nutmeg and enjoy.

butternut squash, chicken stock, sweet onions, bay leaf, nutmeg, salt, black pepper, yogurt, nutmeg

Taken from www.food.com/recipe/easy-to-make-butternut-squash-soup-281532 (may not work)