1 tablespoon olive oil
1 small onion, halved and thinly sliced
3 cloves garlic, crushed and peeled
1 tablespoon minced fresh ginger
1 pickled jalapeno, finely chopped
1 1/2 pounds butternut squash, peeled, seeded and thinly sliced
2 teaspoons sugar
1 pound McIntosh apples, peeled and thinly sliced
1 pound Granny Smith apples, peeled and thinly sliced
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 cups chicken broth
Preparation Instructions:
In a Dutch oven, heat the oil over moderate heat. Add the onion, garlic, ginger, and jalapeno, and saute for 5 minutes or until the onion is soft.
Add the squash, sprinkle with the sugar, and saute for 5 minutes or until the squash is crisp tender.
Add the apples, chili powder, salt, and thyme, stirring to coat. Add the broth and 1 1/2 cups water, and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes or until the squash is very tender. Transfer to a food processor and puree. If necessary, gently reheat. Serves 4.