Apple Cinnamon Butternut Squash Soup

You will really enjoy sipping on this squash soup sweetened with apple and a hint of cinnamon.

  • prep time 25 min
  • total time 45 min
  • ingredients 11
  • servings 8

Ingredients

8
cups cubed seeded peeled butternut squash (2 medium)
1
large apple, peeled, chopped
1
large onion, cut into 1-inch pieces
2
tablespoons packed brown sugar
3/4
teaspoon salt
3/4
teaspoon ground cinnamon
1/8
teaspoon pepper
3
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup milk
1
container (6 oz) Greek Fat Free plain yogurt
2
tablespoons chopped fresh chives
  • 1 In Dutch oven, 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.
  • 2 In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    130
    (
    Calories from Fat
    5),
    % Daily Value
    Total Fat
    1/2g
    1/2%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    570mg
    570%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    2g
    2%
      Sugars
    15g
    15%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    270%;
    Vitamin C
    20%;
    Calcium
    15%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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