Spicy Butternut Squash Soup With Apples

1. 1

   Peel, chop, and core butternut squash and apples set aside

2. 2

   Finely chop shallot

3. 3

   Warm olive oil in dutch oven or stock pot

4. 4

   Add shallots and cook over medium heat approximately 1-2 minutes

5. 5

   Add chili garlic paste , cooking 30 seconds until fragrant

6. 6

   Add apples toss and coat with shallots and chili garlic paste

7. 7

   Add butternut squash and chicken/vegetable broth

8. 8

   Bring to boil and then reduce to simmer

9. 9

   Cook until squash is tender when pierced approximately 20 minutes

10. 10

    Remove from heat

11. 11

    With either immersion blender or carefully in batches with regular blender puree until smoothe. Season with salt and pepper to taste , serves 4-6

* Per serving · 4 servings · Values may vary.

No additional tips available.