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Soups & stews

Butternut Squash Soup with Tahini Yogurt
3 Fuji or Gala apples
2 tsp. olive oil
1 red onion, chopped
2 garlic cloves, minced
1 (20-oz.) bag frozen Hannaford Butternut Squash
1 (32-oz.) box Hannaford Reduced Sodium Chicken Broth
1 cup cooked orzo
Salt and pepper
1/4 cup Hannaford Low-Fat Plain Yogurt
1 Tbsp. tahini
1 whole-grain naan bread (6 oz.), cut into pieces and toasted, for serving
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Butternut Squash Soup with Tahini Yogurt

Butternut Squash Soup with Tahini Yogurt

Butternut Squash Soup with Tahini Yogurt
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Core, peel, and chop two of the apples. Heat oil in a Dutch oven over medium-low heat until shimmering. Add onion and cook, stirring occasionally, until very soft, 10 to 12 minutes. Add garlic and cook 30 seconds, stirring constantly. Add squash, chopped apples, and broth, and bring to a simmer. Cook, stirring occasionally, until squash and apples are tender, 15 to 20 minutes.
2. Working in batches, carefully transfer soup to a blender and puree until smooth. Return to pot and bring to a gentle simmer; stir in orzo and season with salt and pepper to taste.
3. Stir together yogurt and tahini in a small bowl. Core remaining apple and cut into matchsticks. Divide soup between four bowls, dollop with tahini yogurt, and sprinkle with apple pieces. Serve with naan on the side.
Source: Hannaford fresh Magazine, October - November 2018