Creamy Winter Squash Soup

1/4 Cup onion, chopped
2 Tbsp Olive Oil
1 Cup carrots, chopped
3 Cups Kitchen Basics unsalted Chicken Stock
3 medium potatoes sliced
3 cups Winter squash, cooked or cubed
1 apple, medium chopped
1 1/2 cups non-fat milk

Brown onion and carrots in olive oil, add chicken stock, add potatoes, squash. Simmer until potatoes and squash are cooked. Blend with immersion blender until smooth. Add apple and milk. Serve with a tablespoon of nonfat strained yogurt and/or roasted pumpkin seeds.
Enjoy

Serving Size: 4 1.5-Cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user NESTISEMPTY.