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Apple Cinnamon Butternut Squash Soup

 29 Ratings
22 Comments
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 8
  • Save
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Our Butternut Squash Soup is sweetened with chopped apple, and a hint of cinnamon, giving this ultimate comfort food an amazing twist. If you love butternut squash soup, you need to try this variation: just a bit different from the original in all of the right ways.

Ingredients

8
cups cubed seeded peeled butternut squash (2 medium)
1
large apple, peeled, chopped
1
large onion, cut into 1-inch pieces
2
tablespoons packed brown sugar
3/4
teaspoon salt
3/4
teaspoon ground cinnamon
1/8
teaspoon pepper
3
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup milk
1
container (6 oz) Greek Fat Free plain yogurt
2
tablespoons chopped fresh chives

Directions

  • 1 In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
  • 2 In blender or food processor, place one-third of mixture. Cover; 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; sprinkle with chives.

Expert Tips

To cut butternut squash, cut 1 inch from the top and bottom of squash; peel off skin with vegetable peeler down to darker orange flesh. Cut squash in half lengthwise. Use spoon to scoop out and discard seeds and membranes. Cut squash into pieces.

Use the pan size specified in the recipe. If the pan is too small, the soup may boil over or the mixture may heat too slowly, resulting in overcooked vegetables.

To ensure even cooking, cut vegetables so they are similar in size.

Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days.

Most broth-based soups freeze well for up to 6 months.

Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expands as they freeze.

Thaw frozen soups overnight in the refrigeration before reheating. Use right away.

Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.

Thick soups become thicker during storage. While reheating, add a little broth, milk or half-and-half until the soup reaches the desired consistency.

When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.

Purchase already peeled and cut-up squash if available at your grocery store. If you’re cutting it yourself, a good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
5
% Daily Value
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
570mg
24%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
10%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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