- 1 small onion, halved and thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon minced fresh ginger
- 1 pickled jalapeño pepper, seeded, deveined, and finely chopped (wear gloves when handling; they burn)
- 1 1/2 pounds butternut squash, peeled, seeded, and thinly sliced
- 2 teaspoon sugar
- 1 pound MacIntosh apples, cored, peeled, and thinly sliced
- 1 pound Granny Smith apples, cored, peeled, and thinly sliced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 1/2 cups chicken or vegetable stock
Heat oil in a Dutch oven over medium heat. Add onion, garlic, ginger and jalapeño and sauté 5 minutes or until onion is softened. Add squash, sprinkle with sugar, and sauté 5 minutes or until crisp-tender.
Add apples, chili powder, salt and thyme and stir to coat. Add stock and 1 1/2 cups water and bring to boil. Reduce heat and simmer, partially covered, 30 minutes or until squash is tender. Working in batches, transfer to a blender or food processor, cover, and puree until smooth. Return squash and apple soup to pan and cook until heated through.
From: The Ultimate Soup Cookbook, Reader’s Digest