Name: Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 teaspoons butter; 1 onion, chopped; 1 pound butternut squash, peeled and chopped; 2 apples, peeled and chopped; 1 small potato, peeled and chopped; 1 teaspoon grated fresh ginger root; 1 pinch white pepper; 4 cups water; 0.25 cup apple cider; 1 teaspoon packed brown sugar; 0.5 cup plain yogurt; 1 tablespoon finely chopped toasted pecans

Ingredients

2 tsp butter
1 onion, chopped
1 lb butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 tsp grated fresh ginger root
1 pinch white pepper
4 cup water
¼ cup apple cider
1 tsp packed brown sugar
½ cup plain yogurt
1 tbsp finely chopped toasted pecans

Instructions

1
Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add squash, apples, potato, ginger, and white pepper; stir in water. Cover and bring to a boil; reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.
2
Transfer soup, in batches, to the bowl of a food processor or blender; pulse until smooth. Return puréed soup to the saucepan; repeat with remaining chunky soup. Stir apple cider and brown sugar into puréed soup; heat to boiling.
3
Garnish servings with a dollop of yogurt; sprinkle with pecans.

Squash and Apple Soup

Ingredients

Instructions

Nutrition (per serving)

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