Butternut Squash and Apple Soup


1 tbsp unsalted butterButternut Squash and Apple Soup
1 onion diced
1 butternut squash (about 2 pounds) peeled, chopped and seeded
4 red or golden apples, peeled, cored and diced
2 tsp salt
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper (can add more as desired)
¼ tsp black pepper
2 cups low sodium chicken stock
¼ cup plain Greek yogurt
Pinch of nutmeg (garnish)


1. Melt butter in a large saucepan over medium heat. Add onion and cook until soften, about 4 minutes. Add squash and cook, stirring occasionally, until tender, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock and 2 ½ cups water (just enough to cover). Bring to a boil.

2. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Add Greek yogurt.

3. Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with a dollup of Greek yogurt and a pinch of nutmeg.