Butternut Squash and Apple Soup

Serving Size
1 1/2 cups
Servings
6
Butternut Squash and Apple Soup

Nutrition Information

Calories 190
Fat 4.5 g
Protein 5 g
Fiber 5 g
Carbs 32 g
Sodium 470 mg

Ingredients

2 tablespoon
1 tbsp finely chopped
1 tsp
For Serving: 1/2 cup
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Directions
  1. Heat olive oil in soup pot over medium heat. Add the onions, carrots, celery and cook, stirring until softened, about 6 minutes.
  2. Stir in squash, apples, ginger, garlic, sage, salt and pepper.
  3. Add the broth and cider, bring to a boil. Lower the heat to medium-low, cover and simmer until squash is tender, about 25 minutes.
  4. Uncover and allow to cool slightly, about 15 minutes. Then puree soup with either an immersion hand blender or a blender until smooth.
  5. Reheat if necessary. Serve warm and garnish with the yogurt.