Smoked Apple and Butternut Squash Soup

U.S. Apple Association
  • Yield: 7 servings


1tablespoon butter
1tablespoon olive oil
3large onions, finely chopped (about 4 1/2 cups)
1teaspoon chipotle chili powder
2pounds butternut squash, peeled and cut into chunks (about 6 cups)
-- sweet apples, peeled and cut into chunks (about 3 1/2 cups)
1cup apple juice (more if necessary)
1cup chicken broth
1/2teaspoon salt
1/2teaspoon ground black pepper


  1. Heat oil and butter in large saucepan; add onions and chili powder; cook and stir until onions are tender, about 10 minutes.
  2. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
  3. Cover and cook on low heat until apples and squash are very soft, about 30 minutes. Cool.
  4. Puree with an immersion blender or a food processor; return to saucepan.
  5. Add additional apple juice or broth, if needed.
  6. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired. Makes about 7 cups.

Nutritional Info *per serving

  • Calories 130
  • Fat 4g
  • Saturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 290mg
  • Carbohydrate 23g
  • Fiber 3g
  • Protein 2g