Foody Friday: Apple & Butternut Squash Soup

Looking for something new to cook at home? Try this delicious, head & neck friendly recipe that just happens to be vegetarian, too.


15 m


45 m

Ready in

1 h


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


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.