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.
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
- 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
Ingredients
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.
