Acorn Squash and Swiss Chard Soup

Put a heavy bottom sauce pan over medium heat and lightly brown the thinly sliced shallot in 1 teaspoon of oil. Once the shallot is softened add the chopped green leaves of the chard and grated carrots and cook for 1-2 minutes till the leaves are slightly wilted. Then remove the mixture from the pan and transfer the garnish to a bowl.

Use the same sauce pan and add 1 teaspoon of oil and cook the garlic for a minute then add the chopped onion and chard stem. Add nutmeg, salt, pepper and chopped squash and saute for 5 minutes. Pour the vegetable stock into the pan, cover and cook on low heat for 20 minutes. Turn off the burner and let it cool.

Transfer the mixture to a blender and puree it. Add the half cup of yogurt and blend again. Add water as needed for desired consistency.

Transfer to a bowl and garnish with the sauteed Swiss chard and carrot and top with a dollop of sour cream or low fat yogurt.