Yields: 6 servings
- 1 butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
- 2 apples, peeled and chopped
- 1 cup chopped onion
- 3 cups chicken or vegetable broth
- 1 cup apple juice
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- ¼ cup plain non fat yogurt
- ½ cup shredded swiss cheese, optional
- Chives, optional
- In a 4-quart slow cooker, stir together the squash, apples, onion, broth, apple juice, sage, thyme, salt and pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until squash is tender.
- Carefully puree small batches of the soup in your blender until smooth. Be sure to fill the blender not more than two-thirds full and hold the cover of your blender in place with a folded dish towel to prevent it from exploding and burning you with hot soup. Pulse quickly a few times before blending continuously.
- Return the pureed soup to your slow cooker.
- Stir in the maple syrup and yogurt.
- Season to taste with additional salt and pepper.
- Spoon into bowls and top each with a heaping tablespoon of the shredded cheddar cheese or chives.