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!
Apple Cinnamon Butternut Squash Soup
- Prep Time 25 min
- Total 45 min
- Servings 8
- Ingredients 11
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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2In 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.
Nutrition
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
% Daily Value*:
- 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 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved