Appetizers and Soups

Smokey Apple & Butternut Squash Soup

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
3 large onions, finely chopped (about 4-1/2 cups)
1 teaspoon chipotle chili powder
2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
1 pound sweet apples, peeled and cut into chunks (about 3-1/2 cups)
1 cup apple juice (more if necessary)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

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 boil. Cover and cook on low heat until apples and squash are very soft, 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.

Yield:

7 cups