Serve up some fall flavors in this colorful soup featuring butternut squash and apples.
Yield: 7 cups Prep Time: 25 minutes Cook Time: 40 minutes Total Time: 55 minutes Difficulty Rating:
Nutritional Highlights: Apples contain cholesterol-lowering soluble fiber while butternut squash is brimming with vitamin A. Recipe Created By: U.S. Apple Association
1 tablespoon butter
1 tablespoon olive oil
3 large onions, finely chopped (about 4½ cups)
1 teaspoon chipotle chili powder (or more, to taste)
2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
1 pound sweet apples, peeled and cut into chunks (about 3½ cups)
1 cup apple juice
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper Instructions
Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minutes.
Add squash, apples, apple juice, chicken broth, salt and pepper; bring to a boil. Cover and cook on low heat until apples and squash are very tender, about 30 minutes. 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.
Recipe From: Farm Flavor - www.farmflavor.com
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