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Prep time
20 minutes
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Cook time
30 minutes
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Serves
four to six
Ingredients
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1
Medium Butternut Squash
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1
Large Shallot
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2
Granny Smith Apples
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1-2 tablespoons
Chinese Chili Garlic Paste
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2 tablespoons
Olive Oil
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5 cups
Chicken or Vegetable Broth
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Pinch
Salt and Pepper to taste
Directions
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Peel, chop, and core butternut squash and apples set aside
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Finely chop shallot
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Warm olive oil in dutch oven or stock pot
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Add shallots and cook over medium heat approximately 1-2 minutes
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Add chili garlic paste , cooking 30 seconds until fragrant
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Add apples toss and coat with shallots and chili garlic paste
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Add butternut squash and chicken/vegetable broth
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Bring to boil and then reduce to simmer
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Cook until squash is tender when pierced approximately 20 minutes
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Remove from heat
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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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