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Ingredients
-
8
cups cubed seeded peeled butternut squash (2 medium)
-
1
large apple, peeled, chopped
-
1
large onion, cut into 1-inch pieces
-
2
tablespoons packed brown sugar
-
3/4
teaspoon salt
-
3/4
teaspoon ground cinnamon
-
1/8
teaspoon pepper
-
3
cups Progresso™ chicken broth (from 32-oz carton)
-
3/4
cup milk
-
1
container (6 oz) Greek Fat Free plain yogurt
-
2
tablespoons chopped fresh chives
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Make With
Progresso Broth
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-
In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
-
In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives.
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130
Calories
1/2g
Total Fat
4g
Protein
25g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 130
- Calories from Fat
- 5
- Total Fat
- 1/2g
- 1%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 570mg
- 24%
- Potassium
- 470mg
- 13%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 15g
- Protein
- 4g
- Vitamin A
- 270%
- 270%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Apple Cinnamon Butternut Squash Soup","introduction":"This apple cinnamon butternut squash soup is perfect for fall, and a fresh twist on the classic belly-warmer. Nothing says you got fall under your thumb more than this deliciously interesting soup, made with love!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/qqnB84O9BUKz_MC9QdQwVA_webp_base.webp?v=4655a1a0\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/qqnB84O9BUKz_MC9QdQwVA_webp_base.webp?v=4655a1a0\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/qqnB84O9BUKz_MC9QdQwVA_webp_base.webp?v=4655a1a0\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Apple Cinnamon Butternut Squash Soup"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Sep 14, 2020"}},"ingredientGroups":[{"ingredients":[{"quantity":"8","description":"cups cubed seeded peeled butternut squash (2 medium)"},{"quantity":"1","description":"large apple, peeled, chopped"},{"quantity":"1","description":"large onion, cut into 1-inch pieces "},{"quantity":"2","description":"tablespoons packed brown sugar"},{"quantity":"3/4","description":"teaspoon salt "},{"quantity":"3/4","description":"teaspoon ground cinnamon"},{"quantity":"1/8","description":"teaspoon pepper "},{"quantity":"3","description":"cups Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"3/4","description":"cup milk"},{"quantity":"1","description":"container (6 oz) Greek Fat Free plain yogurt "},{"quantity":"2","description":"tablespoons chopped fresh chives"}]}],"steps":[{"description":"In Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. 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If the pan is too small, the soup may boil over or the mixture may heat too slowly, resulting in overcooked vegetables.","category":"Techniques"},{"title":"","description":"Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days. ","category":"Storage"},{"title":"","description":"Most broth-based soups freeze well for up to 6 months.","category":"Recipe/Ingredient Facts"},{"title":"","description":"Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expands as they freeze.","category":"Techniques"},{"title":"","description":"Thaw frozen soups overnight in the refrigeration before reheating. Use right away.","category":"Do-Ahead"},{"title":"","description":"Reheat broth-based soups over medium heat, stirring occasionally, until hot. 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