1 large butternut squash (4 to 4-1/2 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? 1/2 teaspoon pepper? 1/2 teaspoon dried marjoram? 1/4 teaspoon salt? 1/4 teaspoon ground cinnamon? 1/8 teaspoon ground nutmeg? 6 cups reduced-sodium chicken broth? 4 fully cooked Italian chicken sausage links, chopped? 4 large carrots, chopped? 2/3 cup reduced-fat plain Greek yogurt? 4 teaspoons minced fresh sage? 1 teaspoon cider vinegar? Corn bread croutons and additional yogurt, optional?
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. X 10-in. X 1-in. Baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside.?
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until apple is tender. Cool slightly. In a blender, cover and process soup in batches until smooth. Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.?
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.?
Yield: 8 servings (3-1/4 quarts).?
Nutritional Facts 1-1/2 cups (calculated without optional ingredients) equals 222 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 783 mg sodium, 33 g carbohydrate, 8 g fiber, 14 g protein.
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