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Yankee "Apple-nut" Soup
By Jim Bailey, a.ka. "The Yankee Chef"

This soup is probably my favorite of all time. The "nut" refers to the butternut
squash!

1 T. butter
1 T. olive oil
1  onion, peeled and minced
1 t. chili powder, preferably chipotle chili powder
2 lb. butternut squash, peeled and cut into chunks (about 6 c.)
1 lb. apples, peeled and cut into chunks
1 c. apple juice or preferably cider (more if necessary)
1 c. chicken broth
1/2 t. salt
1/2 t. black pepper
Croutons, optional
Sour cream or plain yogurt, optional
Parsley, optional

Heat oil and butter in large pot; add onion and chili powder; cook and stir
until onions are tender, about 8 minutes.

Add squash, apples (saving some to garnish upon presentation), apple juice,
chicken broth, salt and pepper; bring to boil.

Cover and cook on low heat until apples and squash are very soft, about 30
minutes. Cool.

Puree in a blender (in batches) or a food processor; return to saucepan. Add
additional apple juice or broth, if needed.

Garnish with sour cream dollop, thin apple chunks, parsley and croutons, if
desired.



About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
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