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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1 Medium Butternut Squash
- 1 Large Shallot
- 2 Granny Smith Apples
- 1-2 tablespoons Chinese Chili Garlic Paste
- 2 tablespoons Olive Oil
- 5 cups Chicken or Vegetable Broth
- Pinch Salt and Pepper to taste
Method
- Peel, chop, and core butternut squash and apples set aside
- Finely chop shallot
- Warm olive oil in dutch oven or stock pot
- Add shallots and cook over medium heat approximately 1-2 minutes
- Add chili garlic paste , cooking 30 seconds until fragrant
- Add apples toss and coat with shallots and chili garlic paste
- Add butternut squash and chicken/vegetable broth
- Bring to boil and then reduce to simmer
- Cook until squash is tender when pierced approximately 20 minutes
- Remove from heat
- With either immersion blender or carefully in batches with regular blender puree until smoothe. Season with salt and pepper to taste , serves 4-6
