Butternut squash soup
INGREDIENTS
1 butternut squash, seeds removed, peeled, and cut into large chunks
1 large yellow onion, chopped
1 apple, peeled, seeds and core removed
3 quarts low-sodium chicken broth
Salt and pepper
1 tbsp curry powder
1/2 cup ff sour cream or ff plain yogurt
The last few times I made this recipe I used sour cream, the next time I will use yogurt. If there is a significant change in taste I will let you know.
Put the squash, onion, apple, and chicken broth in a large pot and cook for 20 to 30 minutes.
Puree the soup in batches in a blender and return to the pot.
Add the salt, pepper, and curry powder and mix in the sour cream or yogurt until thoroughly combined.
I found the sour cream gets a little clumpy and I have to blend it again once it is added, more for aesthetic reasons really.
The soup can be served hot or cold, make sure when reheating to not allow the soup to boil.