Creative Culinary Solutions

Apple Cinnamon Butternut Squash Soup

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

5/20

15 minutes

15 minutes

Ingredients

750 mL (3 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
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

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.

750 mL (3 cups) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
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