Spicy Squash-Apple Chowder

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
• ½ teaspoon ground cumin
• 3 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• ¼ cup sliced almonds, toasted

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    64 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 1 gram protein; 1189 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

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.
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.
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 1/2 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.

35 minutes