Wellness: Fall Comfort Foods 

Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at 5 with fall comfort food ideas.

Butternut, Apple and Yogurt Soup

Servings: 8 (1 cup each)


1 tablespoon vegetable oil

2 cups diced sweet onion (1 large)

2 teaspoons McCormick® Gourmet Collection™ Hot Madras Curry Powder, optional

4 cups diced butternut squash (1 1/2 lb.)

1 cup diced Granny Smith apple (1 medium)

4 cups reduced-sodium chicken broth

1/2 teaspoon McCormick® Ground Cinnamon

Salt and ground black pepper, to taste

2 cups Dannon® All Natural Plain Nonfat Yogurt

3 tablespoons sunflower seeds


1. In a soup pot, heat oil. Add onion and, if desired, curry powder and saute 3–4 minutes.

Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer 25–30 minutes.

2. In a blender, puree soup and season with cinnamon and, if needed, salt and pepper.

Whisk in yogurt and serve sprinkled with sunflower seeds.