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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4-6
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Ingredients
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1
Medium Butternut Squash
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2 Medium or 1 Large shallot
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2
Granny Smith or other tart Apple
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1 tablespoon
Chili Garlic paste
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5 cups
Chicken/Vegetable Broth
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2 tablespoons
Olive Oil
Directions
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Peel , core, and chop butternut squash and apples into medium chunks and set aside
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Peel and chop shallot
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Warm olive oil in Dutch Oven or Stock Pan and saute shallots until becoming translucent. Add chili garlic paste and cook for 30 seconds
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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
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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
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