Apple Cinnamon Butternut Squash Soup

Name: Apple Cinnamon Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 large apple, peeled, chopped; 2 Tbsps packed brown sugar; 2 liters cubed seeded peeled butternut squash (2 medium); 710 milliliters Progresso® chicken broth (from 32-oz carton); 170 grams container Greek Fat Free plain yogurt; 2 Tbsps chopped fresh chives; 1 teaspoons ground cinnamon; 177 milliliters milk; 1 large onion, cut into 1-inch pieces; 0 teaspoons pepper; 1 teaspoons salt

Apple Cinnamon Butternut Squash Soup requires roughly 45 minutes from start to finish. This soup has 123 calories, 5g of protein, and 1g of fat per serving. This recipe serves 8. A mixture of onion, milk, butternut squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.

Ingredients you will need

Brown Sugar

Cinnamon

Pepper

Squash

Apple

Onion

Salt

Equipment you will use

Dutch Oven

Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.

Ingredients you will need

Squash

Broth

In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt.

Ingredients you will need

Yogurt