Holiday Recipe Makeovers: Smokey Apple Butternut Squash Soup

Serves 6-8 (Makes 7 Cups)

Adapted from the U.S. Apple Association

I love this simple soup as a holiday starter. And starting with a broth based soup can fill you up so you indulge less in the calorie dense foods served next. This soup has a nice added kick from the chipotle powder. If you find it too spicy you can back off or omit that ingredient entirely. Enjoy!

Ingredients:

• 1 Tbsp butter

• 1 Tbsp olive oil

• 3 large onions, finely chopped (about 4−1/2 cups)

• 1 tsp chipotle chili powder

• 2 pounds butternut squash, peeled and cut into chunks (about 6 cups)

• 1 pound sweet apples (I like Galas), peeled and cut into chunks (about 3−1/2 cups)

• 1 cup apple juice (more if necessary)

• 1 cup chicken broth

• 1/2 tsp salt

• 1/2 tsp ground black pepper

Directions:

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 so, 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, plain Greek yogurt swirls and thin apple slices, if desired.