This is just one butternut squash soup recipe that I have, but I LOVE this soup. It’s different, and just really delicious.
Original recipe makes 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
1/4 cup apple cider
1 teaspoon packed brown sugar
1/2 cup plain yogurt
1 tablespoon finely chopped toasted pecans
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PREP
15 mins
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COOK
20 mins
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READY IN
35 mins
Directions
- In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
- In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Nutrition
Calories: 140 kcal
Carbohydrates: 28.6 g
Cholesterol: 5 mg
Fat: 2.8 g
Fiber: 5.2 g
Protein: 3.1 g
Sodium: 32 mg