Apple Cinnamon Butternut Squash Soup

By nancyjcanzi

Preparation

Step 1

| Makes:8 Servings (1 Cup Each)

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.

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.

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