Smokey Southwestern Apple and Squash Soup (found here)
If you want to keep this soup vegan, use vegetable oil instead of butter and skip the sour cream or use your favorite vegan version.
1 tablespoon unsalted butter
3/4 cup diced onion (about 1/4 of a large onion)
2 cloves garlic, minced
1 jalapeno pepper, seeds removed, minced
2 apples, cored, peeled and diced (I used Granny Smith)
2 cups butternut squash, diced (frozen is fine)
1/2 teaspoon salt
1/4 teaspoon Mexican chili powder
1/4 rounded teaspoon chipotle powder
2 cups vegetable or chicken stock
a few shots of your favorite hot sauce (optional)
2 tablespoons sour cream (low fat is fine)
Melt butter in a medium-large soup pot and add in the onions, garlic and jalapeno pepper. Saute over medium-high heat until soft and fragrant. Add in the apples, squash, salt, chili powder and chipotle powder. Stir and let everything reduce for a bit and get mushy, 10 minutes should be plenty, stirring occasionally.
Pour in stock making sure that everything is just covered. Put on lid and simmer over low heat for 20-30 minutes until the squash and apples are very soft. Use a hand blender to puree until everything is very smooth. Taste and add in some hot sauce if you want (I want!). Whisk in the sour cream until smooth. Top each bowl with additional sour cream, if desired. Makes 4 small servings or 2 giant ones.