Apple-Nut Soup

While searching recipes for our New England influenced cooking class, we came across this great one from Jim Bailey, “The Yankee Chef”.



Heat oil and butter on medium heat in a large stock pot. Add the onion and chili powder and cook and stir until the onions are tender, about 8 minutes. Add squash, apples, apple juice, chicken broth, salt and pepper and bring to a boil. Cover and reduce heat, allowing soup to simmer for about 30 minutes and the apples and squash are very soft. Puree in a blender in batches, or use a potato masher to break down the chunks a bit, leaving the soup more rustic (we prefer that!)

Garnish each serving with a sour cream or yogurt dollop and a sprinkle of parsley and croutons.

Note: If the soup has thickened too much after simmering 30 minutes, add a splash of additional cider or broth to bring it to a desirable consistency.