Description
This is just one butternut squash soup recipe that I have, but I LOVE this soup. It’s different, and just really delicious.
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
- ¼ cup apple cider
- 1 teaspoon packed brown sugar
- ½ cup plain yogurt
- 1 tablespoon finely chopped toasted pecans
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6