Spicy Pumpkin, Squash and Apple Soup

And so we continue on our tour of the many uses of pumpkin purée…

Today I present you with a sweet and spicy soup – perfect for the chilly weather than has decided it’s here to stay.

Also, if you’re bored, you should take a second to watch, like, and share my sister and her friends’ hilarious youtube video titled The Only American in Hogwarts. I know this is totally unrelated to the soup, but I just couldn’t help but brag about my sister…

Ingredients (makes about 5-6 servings)

• 2 butternut squash (peeled, seeded and cut into small cubes)
• 2 tart apples (peeled, cored and cubed)
• 2 cups pumpkin purée
• 6 cups vegetable/chicken broth
• 1 onion, roughly chopped
• 4-5 garlic cloves, minced
• 1-2 tbs olive oil
• 1 tbs sriracha
• 2 tbs honey
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp thyme
• 1 tsp crushed red pepper
• 1 tsp salt
• 1 cup half and half

1. In a large soup pot, sauté the onions in olive oil.
2. Once the onions begin to soften, add the garlic and continue sautéing until the garlic becomes fragrant.
3. Add the squash, apples, pumpkin, broth, sriracha, honey, cumin, chili powder, crushed red pepper, and salt to the pot.
4. Bring to a boil then simmer on low for 30 minutes.
5. Once the squash is soft, remove the soup from heat and and purée in a blender 2-3 cups at a time, or with a immersion blender.
6. Return the puréed soup to the pot, add the half and half and continue cooking for 3-4 minutes.
7. Let cool, serve and enjoy!

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