Smokey Apple and Butternut Soup
Ingredients
- 2 T olive oil
- 3 large onions chopped (about 4-1/2 cups)
- 1 t chipotle chili powder
- 1 large butternut squash peeled and cut into chunks (about 6 cups)
- 4 to 6 apples cored and grated (about 3-1/2 cups)
- 1 C apple cider
- 1 C vegetable broth
- 1/2 t salt
- 1/2 t ground black pepper
Instructions
- Heat oil in large saucepan or Dutch Oven; add onions and chili powder; cook and stir until onions are tender, about 10 minutes.
- Add squash, apples, cider, broth, salt and pepper; bring to boil, then cover and cook on low heat until apples and squash are very soft, about 30 minutes.
- Puree with an immersion blender, and add additional apple cider or broth to taste, if needed.
- Garnish with toasted pecans and thin apple slices, if desired.
