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.

Apple Butternut Squash Soup

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By Stonyfield

Ready In: 1 hr

Level: Easy

Prep: 5 mins

Cook: 55 mins

Yields: 8 Servings

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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.