1 large apple; peeled and chopped
1 large onion; chopped
2 tablespoons brown sugar
1 tsp cinnamon
3 cups chicken broth
3/4 c almond milk
6 oz plain fat free greek yogurt
salt & pepper to taste
In large pot mix squash, apple, onion, brown sugar, broth and spices. Cover and heat to boiling over medium high heat. Reduce and simmer about 15 minutes (squash should be fork tender). Using immersion blender (or food processor or blender) to liquefy the ingredients. Put milk and yogurt in a bowl and add a little bit of the hot soup mixture slowly (about a cup) to temper them so they don't curdle. Once that is mixed add those ingredients to the pot of soup and stir together. Heat on low heat until heated through. Enjoy!
VERY filling soup! Makes about 8-10 servings. 3 points plus per serving.
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