Smoky Apple and Butternut Squash Soup

By Hklbrries

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

Details

Adapted from usapple.org

Preparation

Step 1

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

Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil. Cover and cook over low heat until 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 thin apple slices, if desired.

Nutrition Information:
Per serving
130 calories (35 calories from fat)
4 g total fat (1.5 g saturated fat, 0 g trans fat)
5 mg cholesterol
290 mg sodium
23 g carbohydrates
3 g fiber
14 g sugar
2 g protein