1 small onion
1 tbsp butter
1 tsp cinnamon
1 large butternut squash (or 2 small)
2 cups of chicken stock pinch of nutmeg
¼ cup chopped walnuts
½ cup Greek Yogurt
Prep your squash by cutting it into 3⁄4-inch cubes. Remove the skin and seeds as well. Melt butter in a large saucepan over a medium flame. Add the squash and stir until all of the cubes are coated with butter for about 3 minutes. Add the chicken stock and spices.
Bring to a boil then reduce to a simmer. After about 20 minutes the squash should be tender.
Carefully transfer the hot ingredients into the Dash Blender using a ladle. Press the pre-set function ‘soup’ for about 20 seconds then serve in your favorite soup bowl with a few tablespoons of Greek yogurt and chopped walnuts to garnish.