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 Go to recipes By Stonyfield Vegetarian American Gluten Free Apples Soups Greek 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 Print Recipe 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 1In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, salt and pepper.Step 2Bring to a boil over medium-high heat.Step 3Then reduce heat to medium-low and simmer uncovered for about 45 minutes.Step 4Let cool, then put in blender and pulse until smooth.Step 5Add 1 cup of yogurt and pulse to combine.Step 6Return soup to large pot and reheat slowly being careful not to boil.Step 7Add more salt and pepper to taste.Step 8Transfer to serving bowl and garnish each with a dollop of yogurt.
