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apple cinnamon butternut squsah soup

(1 rating)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

This butternut squash soup is good with a grilled cheese sandwich or a roast beef sandwich, and it freezes very well

(1 rating)
yield serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For apple cinnamon butternut squsah soup

  • 8 c
    cubed seeded peeled butternut squash
  • 1 lg
    apple peeled and chopped
  • 1 lg
    onion cut into 1 inch pieces
  • 2 Tbsp
    packed brown sugar
  • 3/4 tsp
    kosher salt
  • 3/4 tsp
    ground cinnamon
  • 1/8 tsp
    pepper
  • 3 c
    chicken broth, low salt low fat
  • 3/4 c
    milk
  • 1
    container greek plain yogurt 6 oz.
  • 2 Tbsp
    chopped chives

How To Make apple cinnamon butternut squsah soup

  • 1
    In a dutch oven, mix squash, pear, onion, sugar, salt, cinnamon, and pepper. Add broth.
  • 2
    Cover heat to boiling over medium high heat. Reduce to a simmer about 20 minutes or until squash is tender.
  • 3
    In a blender or food processor, place one third of mixture, cover blend until smooth. Repeat twice to use remaining soup.
  • 4
    Return to dutch oven, stir in milk and yogurt heat over low heat stirring occasionally, just until heated through put into bowls. Sprinkle with chopped chives.
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