Ingredients

The following ingredients have 4 Servings
  • 2 pounds butternut squash (, peeled and cut into 1-inch cubes)
  • 1 tablespoon extra virgin olive oil
  • 1 white onion (, chopped)
  • 2 cloves garlic (, minced)
  • 9.5 ounces apple butter
  • 1/2 cup apple juice
  • 2 1/2 cups vegetable broth
  • 1 cup plain yogurt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon coarse Kosher salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Preheat oven to 375°F.
  • Season the butternut squash lightly with salt and pepper, then arrange the butternut squash in a single layer on a rimmed baking sheet, roast for 30-35 minutes or until squash is fork tender.
  • In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion and garlic, sauteing until soft and fragrant, approximately 5 minutes.
  • Add the cooked squash, apple butter, apple juice, vegetable broth, yogurt, cinnamon, marjoram, thyme, nutmeg, salt and pepper to the onion mixture. Blend well using an immersion blender.*
  • Bring to a low simmer over low heat. Do not heat too high or the yogurt can separate from the soup.
  • To serve, ladle into soup bowls and top with desired garnishes.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!