Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 large onions, finely chopped
  • 1 tsp chipotle chili powder
  • 2 pounds butternut squash (peeled and cut into chunks)
  • 1 pound of sweet apples (peeled and cut into chunks)
  • 1 cup apple juice (more if necessary)
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional ingredients for garnish: apple slices, toasted pecans, and sour cream

This simple soup recipe is the perfect feature of any fall or winter dinner.

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  • Yield
    7 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Lunch, Dinner
  • Level
    Moderate

Instructions

  1. Heat oil and butter in a large saucepan; add onions and chili powder.
  2. Cook and stir for about 10 minutes or until the onions are tender.
  3. Next, add squash, apples, apple juice, chicken broth, salt, and pepper.
  4. Bring to a boil. Cover and cook on low heat until apples and squash are very soft (about 30 minutes).
  5. Puree the mixture with an immersion blender or a food processor and then return to the saucepan.
  6. Add additional apple juice and broth, if needed.
  7. Garnish with toasted pecans, sour cream, and thin apple slices, if desired. Serve warm and enjoy!

Nutritional Information

Per Serving (7 cups)

  • Calories: 130 (per 1 cup serving)
  • Carbohydrate Content: 23 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Fat Content: 4 g
  • Saturated Fat Content: 1.5 g
  • Cholesterol Content: 5 mg
  • Sodium Content: 290 mg