1 large peeled sweet potato, cut into 1-inch pieces
4 teaspoons butter, divided
2 cups vertically sliced onion
1 1/2 cups sliced peeled Granny Smith apple
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Combine chicken broth, butternut squash, and sweet potatoes in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until squash and potato are tender. Remove squash and potato from pan with a slotted spoon, reserving broth. Mash squash mixture to desired consistency.
While squash and potato cook, melt 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Add the onion and apple; cook 20 minutes or until lightly browned, stirring occasionally. Remove onion mixture from pan; set aside. Increase heat to medium-high. Melt remaining 3 teaspoons butter in pan. Add flour; cook for 5 minutes or until golden brown, stirring constantly with a whisk. Gradually add 1 cup reserved broth, and cook for 3 minutes or until slightly thickened.
Add the thickened broth mixture, mashed squash mixture, onion mixture, salt, and pepper to remaining broth in Dutch oven. Cook over medium heat 5 minutes, stirring occasionally.
I've made this a number of times with a few modifications and its always come out wonderfully. I use roughly equal amounts (starting weight) of butternut squash and sweet potato. I also used the whole amount of butter to saute the onions and apples, then added them to the squash and sweet potatoes in broth (skipping the flour step), then either use a blender or stick blender to get the mixture to a soup consistency. I've also used less broth and mashed the ingredients and used it as a side for pork chops (Pork Chops with Country Gravy and Mashed Potatoes) instead of the mashed potatoes. The combo of the apple and onion soften the butternut squash taste--yummy!
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