Butternut Squash Soup with Apples and Red Chile

The recipe yields a non-traditional butternut soup with bits of onion, apples, crunchy tortillas and pepitas, and spicy red chile. A great meatless meal!

Squash Puree’

1.5 to 2 pound butternut squash, peeled, seeds removed, coarsely chopped
3 cups water
3 cups vegetable broth
½ tsp. salt

Additional Soup Ingredients

1 Tbsp. butter
1 large onion, diced
2 small, crisp, tart apples, cored and diced
1 tsp. mild to medium red chile powder
½ tsp. dried Mexican oregano
1 tsp. rice or cider vinegar
1 cup finely grated, aged cheddar cheese

Toppings

Fried Corn tortilla strips
Toasted Pepitas (pumpkin seeds)

View the full recipe at MJ’s Kitchen →