Apple Cinnamon Butternut Squash Soup
You will really enjoy sipping on this squash soup sweetened with apple and a hint of cinnamon.
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
3 cups chicken broth (from 32-oz carton)
3/4 cup milk
1 (6 ounce) container Yoplait® Greek Fat Free plain yogurt
2 tablespoons chopped fresh chives
In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
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. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
Preparation Time: 25 minutes
Cook Time: 20 minutes
When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on HIGH for 3 minutes.
To save time, purchase already peeled and cut-up squash if available at your grocery store. If you're cutting it yourself, a good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.
1 Serving (1 Serving): Calories 130 (Calories from Fat 5), Total Fat 1/2 g(Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 570 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g, Sugars 15 g), Protein 4 g; Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable