Spicy Butternut Squash Apple Soup - butternut squash

Method

• Peel , core, and chop butternut squash and apples into medium chunks and set aside
• Peel and chop shallot
• Warm olive oil in Dutch Oven or Stock Pan and saute shallots until becoming translucent. Add chili garlic paste and cook for 30 seconds
• 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
• 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