apple cinnamon butternut squsah soup

Name: APPLE CINNAMON BUTTERNUT SQUSAH SOUP
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 8 cup(s) cubed seeded peeled butternut squash; 1 large apple peeled and chopped; 1 large onion cut into 1 inch pieces; 2 tablespoon(s) packed brown sugar; 3/4 teaspoon(s) kosher salt; 3/4 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) pepper; 3 cup(s) chicken broth, low salt low fat; 3/4 cup(s) milk; 1 - container greek plain yogurt 6 oz.; 2 tablespoon(s) chopped chives

(1 RATING)

38 Pinches 1 Photo

Eddie Jordan

Bristow, OK

Updated on Oct 21, 2010

This butternut squash soup is good with a grilled cheese sandwich or a roast beef sandwich, and it freezes very well

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield Makes 8 Servings

Ingredients

8 cups cubed seeded peeled butternut squash
1 large apple peeled and chopped
1 large onion cut into 1 inch pieces
2 tablespoons packed brown sugar
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/8 teaspoon pepper
3 cups chicken broth, low salt low fat
3/4 cup milk
1 - container greek plain yogurt 6 oz.
2 tablespoons chopped chives

How To Make apple cinnamon butternut squsah soup

Step 1

In a dutch oven, mix squash, pear, onion, sugar, salt, cinnamon, and pepper. Add broth.

Step 2

Cover heat to boiling over medium high heat. Reduce to a simmer about 20 minutes or until squash is tender.
Step 3

In a blender or food processor, place one third of mixture, cover blend until smooth. Repeat twice to use remaining soup.
Step 4

Return to dutch oven, stir in milk and yogurt heat over low heat stirring occasionally, just until heated through put into bowls. Sprinkle with chopped chives.
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