Squash and Apple Soup
Description
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.
Ingredients
•
2 teaspoons butter
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1 onion, chopped
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1 pound butternut squash, peeled and chopped
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2 apples, peeled and chopped
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1 small potato, peeled and chopped
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1 teaspoon grated fresh ginger root
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1 pinch white pepper
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4 cups water
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1/4 cup apple cider
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1 teaspoon packed brown sugar
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1/2 cup plain yogurt
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1 tablespoon finely chopped toasted pecans
Directions
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.
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.
3
Garnish servings with a dollop of yogurt; sprinkle with pecans.