Autumn Butternut, Apple and Yogurt Soup

Quick Info

Lunch Vegetable Over 30 min 4


Autumn Butternut, Apple and Yogurt Soup


You'll warm up fast with this recipe for a smooth, creamy soup made with butternut squash, apple and yogurt.


  • 1 Tbsp. vegetable oil
  • 2 cups diced sweet onion (1 large)
  • 2 tsp. Madras curry powder*
  • 4 cups diced butternut squash (1 1/2 lbs.)
  • 1 cup diced granny smith apple (1 medium)
  • 4 cups reduced–fat chicken broth
  • 1/2 tsp. ground cinnamon
  • salt and ground black pepper, to taste
  • 2 cups DANNON® All Natural Plain Yogurt
  • 3 Tbsp. sunflower seeds


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

Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in DANNON® All Natural Plain Yogurt and serve sprinkled with sunflower seeds. *optional

Using DANNON® All Natural Plain Yogurt each serving provides:

Calories: 140
Calories from Fat: 30
Total Fat (g): 3.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Protein: 8g
Calcium: 15% DV

There are no ratings and reviews at this time.