Apple Butternut Squash Soup
Serves: 8
  • 1 butternut squash, peeled, seeded & cubed
  • 2 medium apples, peeled, cored, & chopped
  • 3½ cups chicken or vegetable broth
  • 1 medium onion, chopped
  • ½ tsp. rosemary
  • ½ tsp. marjoram
  • salt & pepper to taste
  • 1 cup plain regular yogurt
  1. In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, & salt and pepper.
  2. Bring to a boil over medium-high heat. Then reduce to medium-low and simmer covered for about 45 minutes.
  3. Let cool, then put in a blender and pulse until smooth.
  4. Add one cup of yogurt and pulse until combined.
  5. Return soup to large pot and reheat slowly being careful not to boil.
  6. Add more salt and pepper to taste.
  7. Transfer to serving bowls and garnish with a dollup of yogurt or sour cream.
  8. Topping ideas: Caramelized onions, sautéed mushrooms, pumpkin seeds, sunflower seeds, sliced toasted almonds, sautéed chopped kale, & fresh herbs like rosemary, marjoram, or parsley.
Recipe by The Quart Jar Kitchen at