Gingered Butternut Squash and Apple Soup

“From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Riesling or Gezurtraminer Try garnishing with baked apples sprinkled with cinnamon, then topped with a dollop of yogurt. Make it pretty : ) Add some half-and-half if you prefer a creamier variety.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large nonstick soup pot over medium heat. Saute the onion until soft, about 3 minutes.
  2. Stir in squash, apples, and ginger. Cook for 2 minutes. Add broth, apple juice, ginger, and nutmeg. Bring to boil, cover, and simmer about 20 minutes or until squash is tender. Season to taste with salt and pepper.
  3. Working in batches, puree in blender.
  4. Serve with spoonful of yogurt as garnish.

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