Butternut squash soup is one of my favorite soups.  Luckily, my husband is great at whipping up a large batch.  Here’s his recipe.

Butternut Squash Soup

Makes about 7 cups

Ingredients

• 1 package Costco butternut squash cubes
• 3 cups water
• 18g chicken bullion
• 12 oz sweet onions, chopped
• 1 bay leaf, fresh if possible
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₄ teaspoon sea salt
• ¹⁄₈ teaspoon pepper
• 2 tbsp thick plain Greek yogurt (per serving)

Directions

1. In a large pan, combine the squash, water, bullion, 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 blend with immersion blender until smooth.
4. Season with 1/4 nutmeg, sea salt and pepper.
5. Ladle into soup bowls and swirl 2 tablespoon of yogurt into each bowl.I suggest serving it with biscuits and my Everyday Salad.  Happy eating!