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Butternut Squash and Sausage Soup
Ingredients
  • 1 large butternut squash (4 to 4-½ pounds)
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and coarsely chopped
  • 2 teaspoons olive oil
  • 6 garlic cloves, minced
  • 2 teaspoons dried thyme
  • ½ teaspoon pepper
  • ½ teaspoon dried marjoram
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 6 cups reduced-sodium chicken broth
  • 4 fully cooked Italian chicken sausage links, chopped
  • 4 large carrots, chopped
  • ⅔ cup reduced-fat plain Greek yogurt
  • 4 teaspoons minced fresh sage
  • 1 teaspoon cider vinegar
  • Optional: Cornbread croutons and additional yogurt
Steps
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