Apple Butternut Squash Soup

Rating: 
4.333335
Average: 4.3 (6 votes)
Like it:

A healthy comfort food that will warm you with the first spoonful. This fall soup will become a family favorite both for its ease of preparation and its remarkable taste. Serve for lunch, as a first course, or with a slice of crusty bread for a satisfying dinner.

90
Calories
5g
Protein
8
Servings

Ingredients

1 medium-size butternut squash (peeled, seeded and cubed)
3 medium apples (cored and chopped coarsley)
2 1/2 c chicken or vegetable broth
1 medium onion (chopped)
1/2 t rosemary
1/2 t marjoram
Salt and pepper (to taste)
1 1/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
246
Calories: 
90
Sodium: 
40mg
Sodium Percent: 
2%
Total Carbohydrate: 
19g
Total Carbohydrate Percent: 
6%
Dietary Fiber: 
3g
Dietary Fiber Percent: 
12%
Sugars: 
10g
Protein: 
5g
Protein Percent: 
10%
Vitamin A: 
110%
Vitamin C: 
25%
Calcium: 
8%
Iron: 
4%

Preparation:

Step 1

In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, salt and pepper.

Step 2

Bring to a boil over medium-high heat.

Step 3

Then reduce heat to medium-low and simmer uncovered for about 45 minutes.

Step 4

Let cool, then put in blender and pulse until smooth.

Step 5

Add 1 cup of yogurt and pulse to combine.

Step 6

Return soup to large pot and reheat slowly being careful not to boil.

Step 7

Add more salt and pepper to taste.

Step 8

Transfer to serving bowl and garnish each with a dollop of yogurt.

Ingredients

1 medium-size butternut squash (peeled, seeded and cubed)
3 medium apples (cored and chopped coarsley)
2 1/2 c chicken or vegetable broth
1 medium onion (chopped)
1/2 t rosemary
1/2 t marjoram
Salt and pepper (to taste)
1 1/4 c Stonyfield Organic Plain Greek Nonfat Yogurt
Nutrition Information: 
Serving Size: 
246
Calories: 
90
Sodium: 
40mg
Sodium Percent: 
2%
Total Carbohydrate: 
19g
Total Carbohydrate Percent: 
6%
Dietary Fiber: 
3g
Dietary Fiber Percent: 
12%
Sugars: 
10g
Protein: 
5g
Protein Percent: 
10%
Vitamin A: 
110%
Vitamin C: 
25%
Calcium: 
8%
Iron: 
4%

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
This is very easy to make. I had no majoram but the rosemary was enough with the salt and pepper to add flavor. I used vegetable stock. The apples and butternut is a great combination. It really is good. My husband does not like squash and rarely has soup but really liked the smallbowlful before dinner.

Recipe Review Rating: 
5
Average: 5 (1 vote)
This soup is quite easy to make the the flavors are so rich. I love that it is healthy and no fat. I stock up on squash in fall so I can make it often.

Recipe Review Rating: 
4
Average: 4 (1 vote)
sounds good