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.