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.