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Butternut, Apple and Yogurt Soup

Butternut, Apple and Yogurt Soup

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Tangy yogurt brightens up this creamy butternut squash and apple soup seasoned with cinnamon and curry powder.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet


  1. In a soup pot, heat oil. Add onions and curry and saute 3 to 4 minutes. Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer soup 25 to 30 minutes.
  2. Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in yogurt and serve sprinkled with sunflower seeds.
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Absolutely fantastic! I did use only about 3/4 cup onion, as we aren't huge onion lovers in this house. I also used vegetable stock instead of chicken, but otherwise followed the recipe. The flavors are absolutely exquisite and I will be making this recipe again and again. Thank you! :)


Such a great recipe and it's so easy to make!! Just chop everything and throw them together and let them cook. Love it in a chilly fall day! I didn't have broth so I used water and added salt and pepper. It turned out right. So I assume salt and pepper should not be necessary if one uses the broth. Thanks for the recipe!


this soup is excellent. Ive been on a squash kick and really enjoy the spiciness the curry gives- definatly add the yogurt, maybe a bit less curry if you are less into spicy. delicious for this time of year, wouldnt change a thing and so simple and inexpensive to make.