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Ingredients

• 6 cups chicken stock (or water)
• 6 cups chopped peeled butternut squash (about 2 pounds)
• 2 tablespoons minced onion
• 2 tablespoons minced celery
• 1 1/2 cups plain yogurt (I used Greek nonfat)
• 1 large Granny Smith apple, peeled, cored & grated (about 1 ½ cups total)
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt to taste (optional)
• Sour cream for garnish (optional)

Description

Inspired By A Recipe From New Paradigm Cooking (Sandbach, Terranova And Ware), I Chose To Forego The Cookbook’s Recommended 30 Minutes Simmering Time In A Stockpot, For A Pressure…

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