Apple Squash Soup

It’s harvest time! A girl can only make so many apple pies…. so what could be better on crisp fall day then a crisp apple soup? Combine your favorite sweet apples with some nice Butternut squash from the garden or Farmers Market and you’ve got the best of autumn in a bowl.   A little heat, a lot of flavor, OH let’s get those leaves raked! An apple a day keeps the doctor away….and a bowl of this soup will keep you healthy and happy, indeed!

• 1 T EVOO
• 1T butter
• 5 C chopped onions
• 7 C peeled, cubed Butternut Squash
• 4 ½ C peeled, cubed apples
• 1 ½ C fresh apple juice
• 1 ½ C chicken stock
• 2 t chili powder
• 2 t cinnamon
• 1 t salt
• 1 t pepper
• 1 box of your favorite crackers
• 1 apple cut into thin slices for garnish—optional

1. Sauté onions in butter and oil in a large pot until they soften—about 10 minutes.
2. Add remaining ingredients (except the crackers and sliced apple) and bring to boil.
3. Cover and cook on low heat until apples and squash become soft – about 40 minutes.
4. Remove and cool for 30 minutes.
5. Place mixture into a food processor or blender and puree until completely smooth. You may need to add some broth or juice if the mixture is too thick.
6. Return the mixture to the pot, and cook on low for about 5 – 10 minutes.
7. Ladle soup into bowls and garnish with crackers, cinnamon dust, and/or apple slices.

Yum!        Serves 4 or more

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