Winter Squash Soup

Creamless, but creamy, this soup will keep your family warm on snowy days.

RECIPE INGREDIENTS:
4 pounds acorn or butternut squash
4 tart apples
2 tbsp. butter
2 onions, chopped
6 cups chicken broth
1 1/2 tsp. salt
Pepper
4 ounces plain yogurt

1. Cut the squash in half. Peel, seed, and cut the meat into 1-inch chunks. Peel, core and chunk the apples. In a soup pot, melt the butter. Add the onions and cook until the onions are soft. Add the squash, apples, chicken broth, salt and pepper. Bring to a boil, cover, and simmer for 20 to 30 minutes, stirring now and then, until the squash is tender.
2. Take the pot off the heat and let the mixture cool slightly. Ladle into food processor or blender (in batches) and process until the soup is smooth. Return to the pot, reheat and serve topped with plain yogurt.

Makes 6 to 8 servings.