Apple, Cinnamon And Butternut Squash Soup

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  • 8 cups cubed seeded and peeled butternut squash (2 medium)
  • 1 large apple peeled, chopped
  • 1 large onion cut into 1-inch pieces
  • 2 tablespoons packed brown sugar
  • ¾ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • teaspoon pepper
  • 3 cups chicken broth from 32-oz carton
  • ¾ cup milk
  • 1 container 6 oz Greek fat-free plain yogurt
  • 2 tablespoons chopped fresh chives


  • In Dutch oven or stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
  • Add broth.
  • Cover; heat to boiling over medium-high heat.
  • Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture.
  • Cover and blend until smooth; return to Dutch oven.
  • Repeat twice to blend remaining soup.
  • Stir in milk and yogurt.
  • Heat over low heat, stirring occasionally, just until thoroughly heated.
  • Serve soup topped with chives.

Notes / Tips / Wine Advice:


Purchase already peeled and cut-up squash if available at your grocery store. Or, you can use a swivel-headed peeler and make quick work of peeling the squash.

Quick Variation:

To make this recipe meatless, use vegetable broth in place of chicken broth.

Nutritional Information

Calories: 130 kcal