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Apple Cinnamon Butternut Squash Soup
Apple Cinnamon Butternut Squash Soup
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Prep Time:
25 minutes
Total Time:
45 minutes
Fall-inspired apple cinnamon butternut squash soup - a delightful twist on a classic comfort dish, capturing the essence of autumn with every spoonful.
Ingredients:
  • 8 cups cubed seeded peeled butternut squash (2 medium)
  • 1 large apple, peeled, chopped
  • 1 large onion, cut into 1-inch pieces
  • 2 tablespoons packed brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup milk
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 tablespoons chopped fresh chives
Instructions:
  • Combine the squash, apple, onion, brown sugar, salt, cinnamon, pepper, and broth in a Dutch oven. Bring to a boil over medium-high heat, then cover and reduce heat to simmer for about 20 minutes until the squash is tender. Enjoy!
  • In a blender or food processor, blend one-third of the mixture until smooth. Repeat twice with the remaining soup. Transfer back to the Dutch oven, stir in milk and yogurt. Heat on low, stirring occasionally, until warmed through. Serve in bowls and garnish with chives.

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