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Apple Butternut Squash Soup

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: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 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

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%


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.