Butternut Squash & Apple Soup

From a friend of a friend of Pat Rinn's 11/2004

1 Tbsp olive oil 1 small onion - thin sliced

3 cloves garlic - peeled/crushed

1 Tbsp. minced fresh ginger

1 pickled jalapeno -seeded and finely chopped

1 1/2 Lbs. Butternut squash - peeled, seeded and thinly sliced

2 tsp. sugar or honey

1 Lb. McIntosh apples - peeled, cored and sliced

1 Lb. Granny Smith apples - peeled, cored & sliced

1 1/2 tsp. chili powder 1/2 tsp. salt

1/4 tsp. dried thyme 1 1/2 c. water

1 1/2 cups broth (chicken or veggie)

In Dutch oven, heat oil over med heat. Add onion, garlic, ginger and jalapeno. Sauté 5 minutes

Add squash, sprinkle with sugar or honey

Sauté 5 minutes longer or until squash is tender

Add squash, sprinkle with sugar or honey

Saute 5 minutes longer or until squash is tender.

Add apples, chili powder, salt and thyme. Stir to coat. Add broth and water Bring to boil, reduce to simmer - partially covered. Cook 30 minutes or until tender. Transfer to food processor and purée.