Creamy Butternut Squash Soup

It is cold and raining outside. Time for soup !



2 tablespoon vegetable oil
1 large onion chopped
1 cup leeks diced
1 cup carrots
1 cup celery
2 medium butternut squash peeled and cubed
1 large potato peeled and cubed
24 ounces chicken broth
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 black pepper or to taste
1 teaspoon salt or to taste
2 tablespoon fresh chopped parsley
1 tablespoon fresh chopped sage
plain yogurt to garnish


In large kettle, saute onion, leeks and celery in vegetable oil until soft.
Add squash, carrots and potato.
Stir in chicken broth and spices.
Bring to boil; cover. Reduce heat and simmer 30 to 45 minutes.
Puree soup with a manual blender.
Garnish with yogurt and parsley.