Butternut Squash Soup

I love this soup.  The flavors are wonderful with the sweetness of the squash and the slight tartness of the apples and yogurt.  It’s even better if you let it sit for a little after it’s done because the flavors have more time to combine.  Great soup!  Enjoy!

-2 Tbs margarine
-1 large onion, chopped
-2 medium sized butternut squash, peeled and cut into chunks
-3 medium sized Granny Smith apples. peeled, cored and cut into chunks
-7 cups chicken broth
-1 1/2 tsp salt
-1 tsp pepper
-plain yogurt for topping
Melt the butter in a large soup pot.  Add the onion and cook for about 10 minutes, or until softened.  Add the squash, apples, broth, salt and pepper.  Bring to a boil.  Reduce heat, cover and let it simmer for 25 minutes, stirring occasionally.
Using your immersion blender, process until smooth.  If you do not have an immersion blender, process the mixture in batches either in your normal blender or food processor.
Ladle into bowl and top with a spoonful of yogurt.
Serve with some warm bread or rolls.  Enjoy!
Slightly altered from a recipe of my friend, Deb Steere.

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