Tuesday, November 9, 2010

Apple-Cinnamon Butternut Squash Soup

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
4          cups chicken broth
1          container (6 oz) Greek plain yoghurt
2          tablespoons chopped fresh chives

In a large soup pot combine all ingredients except yoghurt and chives.
Cover and heat to boiling.
Reduce heat and simmer for 20 minutes.
Blend 1/3 of the mixture at a time or use an immersion blender and blend until smooth.
Return to pot - add yoghurt and mix well.
Serve sprinkled with chives.

recipe modified from here.


Beth Adams said...

I am excited to try this!!!

bequi said...

I have 4 Butternut squashes I've been trying to figure out something to use them for. Thanks!!