Serves 4-6 people
1 medium onion, roughly diced
500g butternut squash or pumpkin, diced (2.5cm cubes)
1.2l chicken stock, low sodium
2 tablespoons extra virgin olive oil
Salt and Pepper to taste
1 cup natural yoghurt
In a large saucepan, cook the diced onion and butternut squash in a drizzle of extra virgin olive oil whilst stirring occasionally for 4 minutes.
Add the chicken stock in the large saucepan and bring to a boil. If you are using stock cubes, mix 2-3 chicken stock cubes to 1.2 litres of boiling water.
Cover and simmer for 45 minutes
Strain the liquid in a large bowl, keeping the vegetables in the saucepan.
Blend the vegetables in the saucepan with a hand blender/processor for 2 minutes or until smooth
Add the strained liquid back to the pan and mix with the vegetable pureé.
Blend everything for another 2 minutes.
Reheat the soup and adjust the seasoning with salt and pepper if desired.
Pour the soup into individual bowls, swirl in a drizzle of natural yogurt. Finally sprinkle some pumpkin seeds and pumpkin crisp bread pieces on top.