Lighter Butternut Squash Soup
heavily adapted from Ellie Krieger, The Food You Crave
1 1/2 TBSP olive oil oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
1 tart, crisp apple (such as Granny Smith or Jonagold) peeled, cored, and cut into 1-inch cubes
6 c. low-sodium chicken broth (use vegetable broth for a vegetarian option)
1 TBSP cumin (original calls for 5 tsp. curry, but I don't like curry)
1 tsp salt, plus more to taste
2 TBSP honey
8 tsp. plain fat free yogurt, for garnish
1. Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
2. Add the butternut squash, apple, broth, cumin, and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
3. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
4. Ladle into serving bowls and add 2 tsp. of yogurt.