Acorn Squash And Swiss Chard Soup

• 1 teaspoon Extra Virgin Olive Oil
• 1 Shallot, Thinly Sliced
• 1/2 cups Swiss Chard Leaves, Chopped
• 2 Baby Carrots Shredded
• 1 teaspoon Extra Virgin Olive Oil
• 6 cloves Chopped Garlic
• 1/2 cups Chopped White Onion
• 1/2 cups Swiss Chard Stem Chopped
• 1/8 teaspoons Ground Nutmeg
• 4 cups Peeled, Seeded And Cubed Acorn Squash
• 2-1/2 cups Vegetable Stock
• 1/2 cups Low Fat Yogurt
• 1 cup Warm Water
• Salt And Pepper, to taste
• Sour Cream Or Low-fat Yogurt, Optional For Garnish

1. Put a heavy bottom sauce pan over medium heat and lightly brown the thinly sliced shallot in 1 teaspoon of oil. Once the shallot is softened add the chopped green leaves of the chard and grated carrots and cook for 1-2 minutes till the leaves are slightly wilted. Then remove the mixture from the pan and transfer the garnish to a bowl.
2. Use the same sauce pan and add 1 teaspoon of oil and cook the garlic for a minute then add the chopped onion and chard stem. Add nutmeg, salt, pepper and chopped squash and saute for 5 minutes. Pour the vegetable stock into the pan, cover and cook on low heat for 20 minutes. Turn off the burner and let it cool.
3. Transfer the mixture to a blender and puree it. Add the half cup of yogurt and blend again. Add water as needed for desired consistency.
4. Transfer to a bowl and garnish with the sauteed Swiss chard and carrot and top with a dollop of sour cream or low fat yogurt.

olive oil, shallot, swiss chard, carrots, olive oil, garlic, white onion, swiss chard, ground nutmeg, vegetable stock, low fat yogurt, water, salt, sour cream

Taken from tastykitchen.com/recipes/soups/acorn-squash-and-swiss-chard-soup/ (may not work)