See also: More vegetarian soup recipes
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large onions, finely chopped
- 2 tsp chipotle chili powder
- 4 pounds butternut squash, peeled and cut into chunks (approx. 6 cups)
- 2 pounds apples, peeled and cut into chunks, about 5-6 apples
- 2 cups apple juice
- 2 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper
Add the squash, apples, apple juice and vegetable broth. Bring to a boil, cover and cook over low heat until the apples and squash are very soft, about 30 minutes.
Puree the soup with an immersion blender or in a food processor, return to the pot and adjust the seasonings, thinning with apple juice or water until it is at the desired consistency.
Garnish with fresh diced apples, sour cream and parsley if desired.