Butternut, Apple and Yogurt Soup

Butternut, Apple and Yogurt Soup

23

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

Ingredients

50 m {{adjustedServings}} servings 85 cals
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Nutrition

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

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Directions

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  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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Reviews

23
  1. 29 Ratings

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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 fla...

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 an...

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 thi...