Smokey Apple and Butternut Squash Soup

Recipe courtesy of the U.S. Apple Association.

Recipe 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

Cooking Directions:

1. Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 minutes.
2. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
3. Cover and cook on low heat until apples and squash are very soft, about 30 minutes. Cool.
4. Purée with an immersion blender or a food processor; return to saucepan and reheat. Add additional apple juice or broth, if needed for desired consistency.
5. Serve garnished with toasted pecans, sour cream swirls and thin apple slices, if desired.

Makes 7 servings.

Recipe and photograph courtesy of the U.S. Apple Association.