Confession time Brown Box Organics friends. I hardly ever follow a recipe exactly but I have used this basic recipe for years and found it to be very forgiving. This is the sweet take on butternut soup. I also LOVE butternut and carrot combination and the more savory butternut with leeks. Need another recipe? E-mail us anytime and we would be happy to send you tips and recipes that we have shared over the past twelve years. Have a recipe to share? Send it over! We try several new recipes every week.
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 chicken broth
3/4 cup milk
(6 oz) plain yogurt
2 tablespoons chopped green onions
1 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.
2 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.