Smoked Apple and Butternut Squash Soup

  • Yield 7 servings

A terrific soup to serve in the fall.

U.S. Apple Association


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)
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


  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. Puree with an immersion blender or a food processor; return to saucepan.
  5. Add additional apple juice or broth, if needed.
  6. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired. Makes about 7 cups.

Recipe courtesy of the U.S. Apple Association



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