Five Spice Apple Butternut Squash Soup


Five Spice Apple Butternut Squash Soup

1 large butternut squash, seeded and peeled
1 large apple, peeled and chopped
1 large onion in 1 inch pieces
2 TBSP brown sugar
2 tsp C&C Chinese 5 Spice (divided)
3 cups broth
1 cup greek yogurt or sour cream
Salt to taste
Toasted and crushed walnuts or almonds
Mix squash, apple, onion, brown sugar, 1.5 tsp C&C Five Spice. Saute for 5 minutes over medium heat until onions have begun to release some liquid.

Add broth and heat to boiling over medium high heat. Reduce to simmer 20 minutes until the squash is tender.

Blend soup, adding yogurt or sour cream, using an immersion blender or a regular one. Return to pot. Reduce heat to low to keep warm. Season to taste with salt.

Toast nuts with remaining 1/2 tsp C&C Five Spice in a dry pan over medium heat just until fragrant. Use to top soup


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