Spicy Squash-Apple Chowder
Embrace the autumn spice with your own spicy squash-apple chowder. Infused with homegrown goodness, this comforting chowder blends the earthiness of squash with the sweet tang of apples for a soul-warming delight.
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 cubes)
- 4 ancho chiles
- 1/2 tsp ground cumin
- 3 tsp salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup sliced almonds, toasted
Instructions
- Please 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.
- 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.
- 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.
Notes
This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.