
Serves: four to six
Prep time: 20 min
Cook time: 30 min
Ingredients
-
1
Medium Butternut Squash
-
1
Large Shallot
-
2
Granny Smith Apples
-
1-2
tablespoons Chinese Chili Garlic Paste
-
2
tablespoons Olive Oil
-
5
cups Chicken or Vegetable Broth
-
pinches Salt and Pepper to taste
In This Recipe
Directions
- Peel, chop, and core butternut squash and apples set aside
- Finely chop shallot
- Warm olive oil in dutch oven or stock pot
- Add shallots and cook over medium heat approximately 1-2 minutes
- Add chili garlic paste , cooking 30 seconds until fragrant
- Add apples toss and coat with shallots and chili garlic paste
- Add butternut squash and chicken/vegetable broth
- Bring to boil and then reduce to simmer
- Cook until squash is tender when pierced approximately 20 minutes
- Remove from heat
- With either immersion blender or carefully in batches with regular blender puree until smoothe. Season with salt and pepper to taste , serves 4-6
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