2Granny Smith applescores removed and cut into 1 inch dice
1largeclove garlicpeeled and thin sliced
1tablespoonAdobo sauce from canned chipotles with adoboor more depending on taste and heat level
salt and pepper to taste
4cupsChickenor vegetable broth
1 1/2poundsSweet potatoespeeled and cut into 1 inch dice
1tablespoonLime juicefresh squeezed
2tablespoonsToasted Pepita Seeds
Cilantro leaves and Greek Yogurt or Sour Cream for garnish
Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts.
Add the onion and celery and cook until tender and translucent, about 6 minutes.
Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 - 30 minutes.
Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper.
Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.
Using a blender if you don't have an immersion blender: Be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.Can I substitute Butternut Squash for Sweet Potato? Absolutely. The soup won't be quite as sweet, but the flavor will still be outstanding.Culinary School tip: Add carrot to butternut squash soup for color.Culinary School Tip: Keep fresh ginger in the freezer. When you need some, grate it with a microplane zester. No need to even peel the ginger.Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.