Recipe of the Month…

October 31st, 2014

Apple-Butternut Squash Soup


    • 1 medium butternut squash, peeled, seeded, and cubed
    • 3 apples, peeled, cored, and coarsely chopped
    • 2 1/2 cups chicken broth (may use vegetable broth if preferred)
    • 1 sweet onion
    • 1 teaspoon pumpkin pie spice
    • sea salt and black pepper to taste
    • 1 cup whole milk plain yoghurt


  • In a large pot combine all ingredients except yoghurt.
  • Bring to a boil over medium heat. Reduce heat to low and simmer uncovered for 45 minutes.
  • Let cool. Put in blender or food processor and pulse until smooth.
  • Finally add the yoghurt and blend. Serve as is or return to pot to reheat but do not boil. Enjoy!

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