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.
A good homemade broth benefits soups, sauces and a variety of other dishes. Learn more about the benefits of cooking with broth and the ingredients that go into it. Read More
Get to the core of apples as ingredients with answers about selecting, storing and cooking with apples, and which apple varieties work best for certain recipes. Read More
