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Butternut Squash Soup with Dill

3 lbs. butternut squash
1 carrot, peeled and chopped
1 onion, sliced
2 cloves garlic, chopped
6 c. chicken or vegetable stock
1/2 c. yogurt
1/2 stick butter
3 tbsp. chopped fresh dill
Salt and pepper to taste

 

Cut the butternut squash into half and discard the seeds. Rub the surface with a little butter and bake in a preheated oven at 375 degrees for 30 minutes or until tender.

In a pot, heat the butter and add onions, carrots and garlic. Let cook for a few minutes and add 2 cups chicken stock, salt and pepper. Let cook for a few more minutes and transfer to a food processor. Puree the ingredients and return to the pot.

Scoop out the pulp of the butternut squash and puree with some chicken stock and pour into the pot. Bring to a boil and adjust seasoning and consistency. Mix the chopped dill and the yogurt together. Serve with a dollop of dill and yogurt on top of each serving.

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