Prep
15 m
Cook
45 m
Ready in
1 h
Ingredients
2 Tablespoons… Butter, melted
3… Shallots, chopped
2… Onions, medium; diced
2 tsp… Salt
2 tsp… Ginger
4 lbs or 2 Medium… Butternut squash, peeled & diced into ½-inch cubes
3… Apples, peeled, cored & chopped
½ cup… Sugar, granulated
5 cups… Chicken stock
1… Cinnamon stick
1 cups… Apple juice
¼ tsp… Nutmeg
½ tsp… Black pepper
½ cup… Greek yogurt
Instructions
Melt butter and sauté onions and shallots until translucent, 3–4 minutes. Add salt and ginger; stir to incorporate.
In a 5 quart stockpot, on medium/low heat, add squash, apples, and sugar.
Cover and let sweat for 15 minutes. Add chicken broth and cinnamon stick;
cook for 25 minutes or until squash is very tender.
Puree in a blender or food processor. Stir in apple juice, nutmeg, pepper,
and Greek yogurt. Adjust seasonings to personal preference.
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