Apple Butternut Squash Soup

By Stonyfield

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.

Ready In: 1 hr

Level: Easy


Prep: 5 mins

Cook: 55 mins

Yields: 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
  • directions

    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.

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