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)
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