Butternut Squash soup is an old favorite – with a twist of rosemary adds a wonderful flavor

We LOVE butternut squash soup but I tried something different this season and it worked out really well! Hope you like it!

INGREDIENTS:

•  2 lbs of butternut squash cut in half
• 4 Tbsp of olive oil
• 4 sprigs of rosemary
• 1 onion chopped
• 1 clove of garlic crushed
• 2 pints of Better than Bouillon Vegetable stock ( for vegetarian) or Chicken stock
• 2 Tbsp of chopped chives
• 4 Tbsp of Non Fat Plain Yogurt

 Directions:

1. Cut the squash in half and place into a roasting pan 
2. Drizzle 2 Tbsp of Olive Oil over the squash and then place a rosemary sprig onto each one
3. Roast at 400 Degrees C until soft and slightly caramelized – remove the rosemary and discard and skin and seed the squash preserving the flesh of the vegetable.
4. Heat the oil in a large frying pan and saute first the garlic and then the onion until translucent.
5. Add the squash, stock and seasoning to taste.
6. Bring to a boil then simmer for about 10 minutes
7. Puree in a blender or Cuisinart and test for seasoning again ( salt particularly)
8. Serve in bowls with a dollop of yogurt with chives sprinkled over. YUM! Buttternut