Poppycocks’ Chipotle Butternut Apple Soup
Traverse City’s iconic bistro, Poppycocks, shares a hearty soup recipe for winter.
<ul> <li>2 tablespoons butter</li> <li>2 butternut squashes</li> <li>2 apples</li> <li>1 large yellow onion</li> <li>1 sweet potato</li> <li>2 quarts vegetable stock</li> <li>2 cups heavy cream</li> <li>2 teaspoons chipotle powder</li> <li>1 tablespoon ground cumin</li> <li>1 tablespoon ground coriander</li> <li>1 tablespoon curry powder</li> <li>1 tablespoon salt</li> </ul>
Microwave squash for 30 seconds to make easier to cut. Peel and dice squash, apples, onion and sweet potato. These are going to be puréed so they don’t need to look perfect. Sauté onion in a large stock pot until softened. Add apples, squashes and sweet potato and sauté for 2 minutes. Slowly pour in vegetable stock and bring to a boil until squash is soft. Using an immersion blender, blend soup until smooth. Stir in cream and spices. Add more or less chipotle powder depending on how spicy you want it.