- 2 cups Dannon® Plain Yogurt
- 1 tablespoon vegetable oil
- 2 cups diced sweet onion
- 2 teaspoons Madras curry powder (optional)
- 4 cups diced butternut squash
- 1 cup diced Granny Smith apple
- 4 cups reduced-fat chicken broth
- 1/2 teaspoon ground cinnamon
- Salt and ground black pepper, to taste
- 3 tablespoons sunflower seeds
- In a soup pot, heat oil. Add onions and curry and saute 3 to 4 minutes. Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer soup 25 to 30 minutes.
- Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in yogurt and serve sprinkled with sunflower seeds.