Butternut, Apple and Yogurt Soup

Tangy yogurt brightens up this creamy butternut squash and apple soup seasoned with cinnamon and curry powder.


8 servings


2 cups plain yogurt
1 tablespoon vegetable oil
2 cups diced sweet onion
2 teaspoons Madras curry powder (optional)
4 cups diced butternut squash
1 cup diced Granny Smith apple
4 cups reduced-fat chicken broth
1/2 teaspoon ground cinnamon
salt and ground black pepper, to taste
3 tablespoons sunflower seeds


In a soup pot, heat oil. Add onions and curry and saute 3 to 4 minutes. Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer soup 25 to 30 minutes.

Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in yogurt and serve sprinkled with sunflower seeds.

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