Smokey Apple & Butternut Squash Soup
November is apple month! The apples used in this recipe only traveled 44 miles from Peters Orchards, Inc. in Waverly, MO. They are tree ripened and delicious. Top five reasons to eat locally grown food:
- Smaller carbon footprint. Food doesn’t travel so far.
- Supports farmers & the local food system.
- The apples are picked and eaten within a few days.
- Promotes healthy eating habits.
- Supports a healthy environment.
1 Tablespoon butter
1 Tablespoon olive oil
3 large onions, finely chopped (about 4 ½ cups)
1 teaspoon chipotle chili powder
2 pounds butternut squash, peeled and cut into chunks (about 3 ½ cups)
1 cup apple juice (more if necessary)
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
Heat oil and butter in a 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 food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream and thin apple slices, if desired.
Yield: 7 cups
Recipe source: www.usapple.org