Butternut Squash Soup

Today I made Butternut Squash Soup from the recipe that was in yesterday's paper and it was so yummy and easy that I just had to share it with you.

Butternut Squash Soupserves 8

6c butternut squash, peeled and cubed
3 1/2c chicken stock
1 1/2c chopped onion
1 bay leaf
1/2t nutmeg
salt and pepper to taste
1c plain yogurt

In a large saucepan, combine squash, stock, onions and bay leaf. Bring to a boil. Simmer for 20 min or until squash is tender. Remove bay leaf. In a blender, puree soup in batches until smooth. Return to pan. Season with nutmeg and salt and pepper to taste. To serve, ladle soup into bowls and swirl 2T of yogurt in each (was yummy with the yogurt).

Note: Soup can be cooled and frozen for up to 2 months. Not sure about the serving 8 bit. I got six servings (four in the freezer, one in the fridge for tomorrow and one in my tummy)