Apple, Cinnamon And Butternut Squash Soup
Equipment
- Dutch oven
Ingredients
- 8 cups cubed seeded and peeled butternut squash (2 medium)
- 1 large apple peeled, chopped
- 1 large onion cut into 1-inch pieces
- 2 tablespoons packed brown sugar
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon pepper
- 3 cups chicken broth from 32-oz carton
- ¾ cup milk
- 1 container 6 oz Greek fat-free plain yogurt
- 2 tablespoons chopped fresh chives
Instructions
- In Dutch oven or stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
- Add broth.
- Cover; heat to boiling over medium-high heat.
- Reduce heat; simmer about 20 minutes or until squash is tender.
- In blender or food processor, place one-third of mixture.
- Cover and blend until smooth; return to Dutch oven.
- Repeat twice to blend remaining soup.
- Stir in milk and yogurt.
- Heat over low heat, stirring occasionally, just until thoroughly heated.
- Serve soup topped with chives.
Notes & Wine Advice
Time-saver:
Purchase already peeled and cut-up squash if available at your grocery store. Or, you can use a swivel-headed peeler and make quick work of peeling the squash.Quick Variation:
To make this recipe meatless, use vegetable broth in place of chicken broth.Nutrition values
Calories: 130 kcal