Under 30 Minutes
Apple Squash Soup
How do you make a souped-up soup? Just take the naturally refreshing taste of apple and squash and combine it with the exhilarating, spicy flavor of CHI-CHI'S® Salsa.
1 cup chopped onion
1/4 cup butter
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups cubed apples
1 (10.5-ounce) can low-sodium chicken broth
1 cup CHI-CHI'S® Thick & Chunky Salsa Mild
1 cup water
1/2 teaspoon dried rosemary leaves
1/4 teaspoon white pepper
1/8 teaspoon ground coriander
1/4 cup sliced almonds
1. In Dutch oven, cook onion in butter over medium heat, stirring occasionally, until tender. Add remaining ingredients except almonds; bring to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, 25 to 30 minutes or until squash is tender.
2. Pour about 1/2 of soup into blender container or food processor bowl fitted with metal blade. Process 30 to 60 seconds or until smooth. Repeat with remaining soup.
3. Return soup to Dutch oven. Cook 5 to 6 minutes or until heated thoroughly. Garnish with toasted almonds.