1 tablespoon Cabot Salted Butter
½ sweet onion, diced
2 pounds butternut squash, peeled and cut into chunks
2 honeycrisp apples, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Plain Greek Yogurt
4 ounces Cabot Sharp Cheddar, grated (about ½ cup)
¼ teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
Chopped fresh chives for garnish
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SAUTÉ onions with butter over low medium heat in a large stock pot until translucent.
ADD squash, apples, and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
UNCOVER and let cool. Puree in blender or food processor, in batches if necessary.
RETURN puree to saucepan and place over medium-low heat. Stir in yogurt, cheese, and ground red pepper. Add salt and ground pepper to taste.
WHISK soup just until heated through (do not allow to boil). Serve sprinkled with chives.