Smoky Apple and Butternut Squash Soup

Smoky Apple and Butternut Squash Soup




1 tablespoon butter
1 tablespoon olive oil
3 large onions, finely chopped (about 4 1/2 cups)
1 teaspoon chipotle chile powder
2 pounds butternut squash, peeled and cut into chunks (about 6 cups)
1 pound sweet Eastern* 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

Toasted pecans, sour cream and thin apple slices, for garnish (optional)

Heat butter and oil in a large saucepan over medium heat. Add onions and chipotle powder; cook, stirring, until the onions are tender, about 10 minutes.

Add squash, apples, applejuice, chicken broth, salt and pepper; bring to a boil. Cover and cook over low heat until the apples and squash are very soft, about 30 minutes. Cool.

Puree with an immersion blender or a food processor. Return to the saucepan and bring to a simmer, adding more apple juice or broth if needed.

Garnish with toasted pecans, sour cream swirls and apple slices, if desired. Makes 7 servings.

Nutritional information: Each serving (1 cup) has 130 calories, 29 protein, 23 g carbohydrates, 4 g fat, 1.5 g saturated fat, 5 mg cholesterol, 3 g fiber and 290 mg sodium.


* Brands may vary by region; substitute a similar product.
Smoky Apple and Butternut Squash Soup Reviewed by Unknown on 2/28/2020 Rating: 5
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