Butternut Squash Soup

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The perfect balance between sweet and savory, crunchy carrots and celery add substance to the pleasing velvety texture of butternut squash and pumpkin. VOSKOS® Greek Yogurt adds a remarkable smoothness and richness to the soup, making it an ideal dinnertime meal for those crisp fall evenings.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 tablespoons salt and pepper
  • 1 green apple, chopped
  • 1 pound butternut squash, cubed
  • 1 teaspoon ground ginger
  • 4 cups chicken broth
  • 15 ounces can pumpkin puree
  • 1 cinnamon stick
  • 2 tablespoons VOSKOS® Plain Greek Yogurt

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