1 Tbsp. butter 1 Tbsp. olive oil 3 large onions, finely chopped (about 4-1/2 c.) 1 tsp. chipotle chili powder 2 lb. butternut squash, peeled and cut into chunks (about 6 c.) 1 lb. sweet apples, peeled and cut into chunks (about 3-1/2 c.) 1 c. apple juice (more if necessary) 1 c. chicken broth 1/2 tsp. salt 1/2 tsp. ground black pepper
What to do:
1. Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 min. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil. 2. Cover and cook on low heat until apples and squash are very soft, about 30 min. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.
