Spicy Butternut Squash Apple Soup

1. 1

   Peel , core, and chop butternut squash and apples into medium chunks and set aside

2. 2

   Peel and chop shallot

3. 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. 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. 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

* Per serving · 4 servings · Values may vary.

No additional tips available.