Smokey Apple & Butternut Squash Soup
Courtesy of U.S. Apple Association
Servings: 7
Prep Time: 15 Min.
Cook Time: 45 Min.
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 3 large onions, finely chopped (about 4-1/2 c.)
* 1 tsp. chipotle chili powder
* 2 lb. butternut squash, peeled and cut into chunks (about 6 c.)
* 1 lb. sweet apples, peeled and cut into chunks (about 3-1/2 c.)
* 1 c. apple juice (more if necessary)
* 1 c. chicken broth
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
* 1 Tbsp. olive oil
* 3 large onions, finely chopped (about 4-1/2 c.)
* 1 tsp. chipotle chili powder
* 2 lb. butternut squash, peeled and cut into chunks (about 6 c.)
* 1 lb. sweet apples, peeled and cut into chunks (about 3-1/2 c.)
* 1 c. apple juice (more if necessary)
* 1 c. chicken broth
* 1/2 tsp. salt
* 1/2 tsp. ground black pepper
What to do:
1. Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 min. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
2. Cover and cook on low heat until apples and squash are very soft, about 30 min. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.
2. Cover and cook on low heat until apples and squash are very soft, about 30 min. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.