Butternut Squash and Sausage Soup Recipe: How to Make It

Ingredients

• 1 large butternut squash (4 to 4-1/2 pounds)
• 1 medium onion, chopped
• 1 medium tart apple, peeled and coarsely chopped
• 2 teaspoons olive oil
• 6 garlic cloves, minced
• 2 teaspoons dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 cups reduced-sodium chicken broth
• 4 fully cooked Italian chicken sausage links, chopped
• 4 large carrots, chopped
• 2/3 cup reduced-fat plain Greek yogurt
• 4 teaspoons minced fresh sage
• 1 teaspoon cider vinegar
• Optional: Cornbread croutons and additional yogurt