Recipe: Butternut Squash Soup (using apple, Woman's Day Cookbook)

BUTTERNUT SQUASH SOUP

2 tablespoons butter
2 cups chopped onion
2 butternut squash, peeled and seeded, cut in1-inch pieces
4 granny smith apples, cored, peeled, cut in small cubes
7 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup plain low-fat yogurt (for serving)

In a large pot, melt the butter. Add the onion and cook over medium-low heat for 8 to 10 minutes, or until softened.

Add the squash, apples, broth, salt and pepper. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 20 to 25 minutes, stirring occasionally, until the squash is tender. Remove the pan from the heat and let cool.

In a food processor or blender, process the mixture in batches until smooth. Return to the pot and reheat.

Ladle into serving mugs and top each serving with a spoonful of yogurt, swirled with the tip of a knife.

Makes 8 servings
Source: The Woman's Day Cookbook