Ingredients
6
6 servings
- •2 teaspoons butter
- •1 onion, chopped
- •1 pound butternut squash, peeled and chopped
- •2 apples, peeled and chopped
- •1 small potato, peeled and chopped
- •1 teaspoon grated fresh ginger root
- •1 pinch white pepper
- •4 cups water
- •0.25 cup apple cider
- •1 teaspoon packed brown sugar
- •0.5 cup plain yogurt
- •1 tablespoon finely chopped toasted pecans
Instructions
- In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
- In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.
Nutritional Facts
Per 6 servings
- Calories: 140
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 5g
- Protein: 3g
- Sugar: 12g
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