Spicy Butternut Squash Apple Soup

Directions

1. Peel , core, and chop butternut squash and apples into medium chunks and set aside
2. Peel and chop shallot
3. Warm olive oil in Dutch Oven or Stock Pan and saute shallots until becoming translucent. Add chili garlic paste and cook for 30 seconds
4. Add apples and toss to coat .Then add butternut squash and chicken broth. Bring to a boil Then reduce and simmer for approximately 20 minutes
5. When squash is tender when pierced, remove from heat and puree either with immersion blender or carefully in batches with a standard blender. Season with salt and pepper to taste and serve