If it’s autumn here it’s all about the squash. I don’t like much about autumn transitions, but the food is amazing. Butternut squash and apples and corn and pumpkin pie are some seasonal favourites. So when I found this recipe for Apple Cinnamon Butternut Squash Soup on Life Made Delicious I was keen to try it. Now, the kids didn’t help much with this one because they were at school when I made it, but Thursday is my Cooking With Kids segment and soups and stews are always a hit with my kids. I anticipate they will give this a try and at least one will enjoy it. I know I did.
This recipe called for Yoplait Source Strawberry yogurt.
- Start with 8 cups of cubed butternut squash
- I large apple
- 1 large onion
- 2 tbsp of brown sugar
- ¾ tsp of salt
- ¾ tsp of cinnamon
- ⅛ tsp of pepper
- 3 cups chicken broth
- ¾ s cup milk
- ¾ cup of Yoplait Strawberry Source Yogurt.
- In dutch oven mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth and heat to boiling over medium high heat. Reduce heat and simmer 20 minutes. In blender or food processor blend until smooth. Repeat. Return to dutch over and add milk and yogurt. Just until heated then ladle and serve. Add chives for presentation.