Squash and Apple Soup

This squash and apple soup recipe, made with butternut squash, apples, potatoes, and ginger, is flavored with apple cider and yogurt for a hearty soup.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 140 Calories

Ingredients

• 1 onion, chopped
• 4 cups water
• 2 teaspoons butter
• 1 pinch white pepper
• 1 teaspoon grated fresh ginger root
• 1 pound butternut squash, peeled and chopped
• 2 apples, peeled and chopped
• 1 small potato, peeled and chopped
• 1 teaspoon packed brown sugar
• 1 tablespoon finely chopped toasted pecans
• 0.5 cup plain yogurt
• 0.25 cup apple cider

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add squash, apples, potato, ginger, and white pepper; stir in water. Cover and bring to a boil; reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.

Step 2

Transfer soup, in batches, to the bowl of a food processor or blender; pulse until smooth. Return puréed soup to the saucepan; repeat with remaining chunky soup. Stir apple cider and brown sugar into puréed soup; heat to boiling.

Step 3

Garnish servings with a dollop of yogurt; sprinkle with pecans.