I am happy to share my all time favorite Butternut Squash Soup recipe with you. My sister created this recipe one night while I was over for dinner and I think it is just delicious. The addition of sour cream or Greek yogurt at the end adds a delightful creaminess without a ton of fat. The best part of this recipe is that you’ll get a slightly different flavor each time depending on what type of apple you use in this recipe.
Butternut Squash Soup
1 tbsp olive oil
1 medium onion, diced
1 large butternut squash
2 medium apples
1 1/2 tbsp light brown sugar
Chicken stock
salt and pepper to taste
2 tbsp butter
2 tbsp non-fat Greek yogurt (or non-fat sour cream)
Heat olive oil in stock pot or Dutch oven. Add onions and saute until translucent. Peel and chop both squash and apples into 1 inch cubes, add to pot. Pour in enough chicken broth to just cover vegetables. Add brown sugar, salt and pepper. Bring to a boil, cover and turn down to simmer until squash and apples are soft (approx. 30 mins). Take pan off the heat and let sit for three minutes. Puree soup using either a stick blender or conventional blender (blend in small batches!). Heat blended soup on low, add salt and pepper to taste. Whisk in butter and yogurt (or sour cream) to finish.
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