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Squash and Apple Soup

By: dakota kelly

"This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious."

Rate/Review | Read Reviews (19)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe 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
1/4 cup apple cider
1 teaspoon packed brown sugar
1/2 cup plain yogurt
1 tablespoon finely chopped toasted pecans

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.