3 cups Granny Smith apples, peeled and chopped
8 cups Butternut squash, de-seeded, peeled, and chopped
1 tsp olive oil
1 large yellow onion, chopped
1 Jalapeño pepper, chopped
1 tsp curry powder
¼ tsp adobo seasoning
2 cups chicken/vegetable broth
½ cup apple cider
2 tbsp butter
1 cup heavy cream
Salt, pepper, and paprika, to taste
Prep Time: 20 mins
Cook Time: 6–8 hrs
Servings: 8–10
1 Sauté Jalapeño, onion, and seasonings in olive oil until fragrant.
2 Place all ingredients (except cream) in a slow cooker.
3 Cook on low for 6–8 hours or until Butternut squash is fork tender.
4 Blend together with an immersion blender for the desired thickness.
5 Taste and add more seasonings if desired.
6 Stir in cream and serve with your favorite toppings.
7 Enjoy!
To learn more about Rice Fruit Company, visit www.ricefruit.com
