Smokey Apple & Butternut Squash Soup

Smokey Apple & Butternut Squash Soup

Courtesy of U.S. Apple Association 7 Servings • 15 Min. Prep Time • 45 Min. Cook Time


1 Tbsp. butter
1 Tbsp. olive oil
3 large onions, finely chopped (about 4-1/2 c.)
1 tsp. chipotle chili powder
2 lb. butternut squash, peeled and cut into chunks (about 6 c.)
1 lb. sweet apples, peeled and cut into chunks (about 3-1/2 c.)
1 c. apple juice (more if necessary)
1 c. chicken broth
1/2 tsp. salt
1/2 tsp. ground black pepper


1. Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 min. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.

2. Cover and cook on low heat until apples and squash are very soft, about 30 min. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.