Before it is technically winter, I am trying to squeeze in lots of tasty fall recipes. This one is a little bit sweeter than most soups because it is made with apple juice in addition to vegetable stock, but you can customize it to your own taste.
1 tablespoon butter
1 tablespoon olive oil
2 onions finely chopped
1 teaspoon chipotle chili powder (or more, to taste)
1 package butternut squash, peeled and cut into chunks
2 sweet apples, peeled and cut into chunks
1 cup apple juice
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minute
Add butternut squash, 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.
I garnished the soup with my pumpkin spice chick peas from this former recipe.
- Butternut Squash, Carrot and Apple Soup with Maple Roasted Chickpeas (everybodylovespretty.com)
- Rachel’s Butternut Squash Soup (foodinwa.wordpress.com)