Apple Cinnamon Butternut Squash Soup

Apple Cinnamon Butternut Squash Soup

8 c. peeled, seeded and cubed butternut squash (2 medium)

1 large apple, peeled and chopped

1 large onion, chopped

2 T. packed brown sugar

¾ t. salt

¾ t. cinnamon

1/8 t. pepper

3 c. chicken broth

¾ c. milk

6 oz. Greek plain yogurt

2 T. chopped fresh chives

In a Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover and heat to boiling over medium-high heat. Reduce heat. Simmer 20 minutes. In blender or food processor, blend until smooth. Return to Dutch oven, stir in milk and yogurt. Heat low, stirring occasionally until heated through. Ladle into bowls and sprinkle with chives.

Leave a Comment