Spicy Squash-Apple Chowder

Name: Spicy Squash-Apple Chowder
Total time: 35 min
Yield: Six servings
Ingredients: 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes; 4 cups vegetable broth; 2 medium McIntosh apples, peeled, cored and cut into 1/2-inch chunks; 4 ancho chilies; 1/2 teaspoon ground cumin; 3 teaspoons salt, plus more to taste; Freshly ground pepper to taste; 1/4 cup sliced almonds, toasted

By Molly O'Neill

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Six servings

2medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
4cups vegetable broth
2medium McIntosh apples, peeled, cored and cut into ½-inch chunks
4ancho chilies
½teaspoon ground cumin
3teaspoons salt, plus more to taste
Freshly ground pepper to taste
¼cup sliced almonds, toasted

Ingredient Substitution Guide

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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 4½ 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.