Butternut Squash & Apple Soup with Pumpkin Seeds from Healthy in a Hurry by Karen Ansel

Name: Butternut Squash & Apple Soup with Pumpkin Seeds from Healthy in a Hurry by Karen Ansel
Ingredients: water or low-sodium chicken or vegetable broth or stock, 4 cups (32 fl oz/1 l); freshly grated nutmeg, ¼ tsp; plain low-fat yogurt, 6 Tbsp (3 oz/90 g); tart apples such as Granny Smith, 2, peeled, cored, and chopped; toasted pumpkin seeds, 2 tbsp; olive oil, 2 tbsp; sea salt, ½ tsp; yellow onion, 1, thinly sliced; garlic, 1 clove, pressed or minced; butternut squash, about 3 lb (1.5 kg), peeled, seeded, and cut into cubes (about 9 cups)

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This fall-inspired soup comes together quickly when you use precut squash, available fresh in many supermarkets, and an immersion blender to blend the soup in the pot. If you have a lot of squash, ...

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Ingredients

water or low-sodium chicken or vegetable broth or stock, 4 cups (32 fl oz/1 l)
freshly grated nutmeg, ¼ tsp
plain low-fat yogurt, 6 Tbsp (3 oz/90 g)
tart apples such as Granny Smith, 2, peeled, cored, and chopped
toasted pumpkin seeds, 2 tbsp
olive oil, 2 tbsp
sea salt, ½ tsp
yellow onion, 1, thinly sliced
garlic, 1 clove, pressed or minced
butternut squash, about 3 lb (1.5 kg), peeled, seeded, and cut into cubes (about 9 cups)