Ingredients

• 2 teaspoons butter
• 1 onion , chopped
• 1 pound butternut squash , peeled and chopped
• 2 apples , peeled and chopped
• 1 small potato , peeled and chopped
• 1 teaspoon grated fresh ginger root
• 1 pinch white pepper
• 4 cups water
• 0.25 cups apple cider
• 1 teaspoon packed brown sugar
• 0.5 cups plain yogurt
• 1 tablespoon finely chopped toasted pecans

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook onion in hot butter, stirring occasionally, until softened, about 4 minutes. Add squash, apples, potato, ginger, and white pepper; stir in water. Cover and bring to a boil; reduce heat to low and simmer until potatoes are tender, 12 to 15 minutes.
2. 2 Working in batches, purée soup in a food processor or blender until smooth. Return to the saucepan. Stir in apple cider and brown sugar; heat to boiling.
3. 3 Garnish each serving with a dollop of yogurt and sprinkle with pecans.

Nutrition per serving