- 1 tbsp. olive oil
- 2 cups chopped onion
- ½ tsp. ground nutmeg
- 4 cups butternut squash, peeled and cubed
- 1 medium apple (cored and peeled)
- 1½ cups low-sodium chicken stock
- 1 tsp. sea salt
- ¼ cup plain yogurt
Heat olive oil in large saucepan over medium heat. Add onion and nutmeg; sauté 6 minutes or until tender. Add squash and apple; cook 2 minutes, stirring frequently. Add stock and sea salt, bring to boil; reduce heat and simmer 30 minutes or until squash and apple are tender. Place squash mixture in a blender or food processor and blend until smooth. Return squash mixture to saucepan and cook until thoroughly heated. Ladle into bowls and top with yogurt.
Serving Size: 1 cup; Calories: 159; Fiber: 5g; Protein: 4g.