Creative Culinary Solutions

Apple Cinnamon Butternut Squash Soup

A delicious fall soup recipe with warm spices that your guests will enjoy!

Difficulty: 5/20
Yield serving: 8
Preparation time: 15 minutes
Cooking time: 15 minutes
butternut squash soup

Difficulty

5/20

Yield serving

8

Preparation time

15 minutes

Cooking time

15 minutes

Ingredients

  • 750 mL (3 cups) of prepared Chicken Soup Base Gluten-Free Sodium Reduced Instant
  • 2 L (8 cups) of butternut squash, diced
  • 1 green apple, chopped
  • 1 onion, cut into 1 inch pieces
  • 30 mL (2 tbsp) of brown sugar, packed
  • 3 mL (2/3 tsp) of salt
  • 3 mL (2/3 tsp) of cinnamon powder
  • 175 mL (3/4 cup) of milk
  • 175 mL (3/4 cup) of plain Greek yogurt
  • 30 mL (2 tbsp) of fresh chives, chopped
  • A pinch of pepper

Preparation

  • Prepare soup base according to package instructions and keep warm.
  • In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
  • Add broth, cover and bring to boil over medium-high heat.
  • Reduce heat and simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place 1/3 of mixture. Cover and 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 and sprinkle with chives.

Garnish with a dollup of plain greek yogourt and chopped fresh parsley.

Ingredients

  • 750 mL (3 cups) of prepared Chicken Soup Base Gluten-Free Sodium Reduced Instant
  • 2 L (8 cups) of butternut squash, diced
  • 1 green apple, chopped
  • 1 onion, cut into 1 inch pieces
  • 30 mL (2 tbsp) of brown sugar, packed
  • 3 mL (2/3 tsp) of salt
  • 3 mL (2/3 tsp) of cinnamon powder
  • 175 mL (3/4 cup) of milk
  • 175 mL (3/4 cup) of plain Greek yogurt
  • 30 mL (2 tbsp) of fresh chives, chopped
  • A pinch of pepper

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