Butternut Squash and Apple Soup Recipe

Ingredients

• 2 teaspoons butter
• 1 onion, chopped
• 1 pound butternut squash, peeled and chopped
• 2 apples, peeled and chopped
• 1 small potato, peeled and chopped
• 1 teaspoon grated fresh ginger root
• 1 pinch white pepper
• 4 cups water
• 0.25 cup apple cider
• 1 teaspoon packed brown sugar
• 0.5 cup plain yogurt
• 1 tablespoon finely chopped toasted pecans

Instructions

1. In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, approximately 4 minutes. Introduce squash, apples, potato, ginger, and white pepper; then stir in water. Cover and bring to a boil. Reduce heat to low and simmer until potatoes become tender, about 12 to 15 minutes.
2. Carefully transfer the soup in batches to a food processor or blender. Pulse until smooth. Return the pureed soup back to the saucepan and repeat with any remaining chunky soup. Incorporate apple cider and brown sugar into the pureed soup, and heat until boiling.
3. Serve each portion garnished with a dollop of creamy yogurt and a sprinkle of crunchy pecans for the perfect finishing touch.

Nutrition

• Calories: 140 kcal
• Fat Content: 3 g
• Fiber Content: 5 g
• Sugar Content: 12 g
• Sodium Content: 32 mg
• Protein Content: 3 g
• Cholesterol Content: 5 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g