Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Soups | Soups
Special diet :
15 mL (1 tbsp) olive oil
1 small onion, halved and thinly sliced
3 cloves garlic, crushed and peeled
15 mL (1 tbsp) minced fresh ginger
1 pickled jalapeño, finely chopped
750 g (1 1/2 lbs) butternut squash, peeled, seeded, and thinly sliced
10 mL (2 tsp) sugar
500 g (1 lb) McIntosh apples, peeled and thinly sliced
500 g (1 lb) Granny Smith apples, peeled and thinly sliced
7 mL (1 1/2 tsp) chili powder
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) dried thyme
375 mL (1-1/2 cups) chicken broth
In a Dutch oven, heat the oil over moderate heat. Add the onion, garlic, ginger, and jalapeño, and sauté for 5 minutes or until the onion is soft. Add the squash, sprinkle with the sugar, and sauté for 5 minutes or until the squash is crisp-tender.
Add the apples, chili powder, salt, and thyme, stirring to coat. Add the broth and 375 mL (1 1/2 cups) water, and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes or until the squash is very tender. Transfer to a food processor and purée. If necessary, gently reheat.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:186