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Ingredients
2 medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
4 cups vegetable broth
2 medium McIntosh apples, peeled, cored and cut into ½-inch chunks
4 ancho chilies
½ teaspoon ground cumin
3 teaspoons salt, plus more to taste
Freshly ground pepper to taste
¼ cup sliced almonds, toasted
Nutritional analysis per serving (6 servings)
36 grams carbs; 166 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 8 grams fiber; 919 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer. Set aside.
- Step 2
Place the chilies in a small saucepan and cover with water. Bring to a simmer, weighting the chilies down with a small lid. Simmer until tender, about 5 minutes. Drain the chilies, reserving the cooking liquid. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid. Set aside.
- Step 3
Drain the squash and apples, reserving the broth. Take out 3 cups of squash and apples and set aside. Place the remaining squash and apples in a food processor with 4 ½ cups of the cooking liquid. Puree until smooth. Scrape the puree into a saucepan and stir in the reserved squash and apples. Stir in the cumin, salt and pepper. Divide among 6 bowls and swirl a little of the ancho paste into each bowl. Sprinkle with almonds and serve immediately.
Private Notes