This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.
Ingredients
- butter: 2 tsp
- onion: 1 piece (chopped)
- butternut squash: 1 pound (chopped)
- apples: 2 piece (chopped)
- potato: 1 piece (chopped)
- fresh ginger root: 1 tsp (grated)
- pinch white pepper: 1 piece
- water: 4 cups
- apple cider: 0.25 cup
- packed brown sugar: 1 tsp
- plain yogurt: 0.5 cup
- toasted pecans: 1 Tbsp (finely chopped)
Metric Conversion
Stages of cooking
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In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
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In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
