Hello out there!
Now that I’ve emerged from my House of Cards Season 2 binge, I’ve got another really good recipe for you this evening. I adapted this one from a Betty Crocker recipe for a dutch oven. I wasn’t sure how it’d go, but it turned out really well! What appealed to me most about this one was that it used Greek yogurt and skim milk rather than cream. And yes, I did finish HoC in about 36 hours. If you’ve finished, email me so we can discuss!
Prep Time: 20 minutes
Cook Time: 4 hours, 15 minutes
- 1 large butternut squash, cubed
- 1 large apple, peeled and chopped
- 1 large onion, chopped
- 2 tablespoons brown sugar, packed
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 teaspoon cinnamon
- 3 cups vegetable broth
- 3/4 cup milk
- 6 oz. plain Greek yogurt
- 2 tablespoons chives, chopped
Peel and cube the butternut squash. You can use a vegetable peeler to peel it, FYI. I learned that on this cooking journey. Add squash, onion, apple, brown sugar, salt, pepper, cinnamon and broth to Crock Pot. Cook on high for 4 hours or low for 7-8 hours. Then puree the soup in a food processor. Add it back to the Crock Pot on low with the lid off. Add the milk and Greek yogurt and stir it in for a few minutes. Add the chives in at the end. Ta-da!
Review: This is sweeter than I would have guessed, but I really like it! It’s super filling and good! I have leftovers for lunch every day this week I bet!