Spicy Squash-Apple Chowder

• 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes
• 4 cups vegetable broth
• 2 medium McIntosh apples, peeled, cored and cut into 1/2-inch chunks
• 4 ancho chilies
• 1/2 teaspoon ground cumin
• 3 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 cup sliced almonds, toasted

1. Place the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
2. Reduce the heat and simmer for 5 minutes.
3. Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer.
4. Set aside.
5. Place the chilies in a small saucepan and cover with water.
6. Bring to a simmer, weighting the chilies down with a small lid.
7. Simmer until tender, about 5 minutes.
8. Drain the chilies, reserving the cooking liquid.
9. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid.
10. Set aside.
11. Drain the squash and apples, reserving the broth.
12. Take out 3 cups of squash and apples and set aside.
13. Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid.
14. Puree until smooth.
15. Scrape the puree into a saucepan and stir in the reserved squash and apples.
16. Stir in the cumin, salt and pepper.
17. Divide among 6 bowls and swirl a little of the ancho paste into each bowl.
18. Sprinkle with almonds and serve immediately.

butternut squash, vegetable broth, apples, ancho chilies, ground cumin, salt, freshly ground pepper, almonds

Taken from cooking.nytimes.com/recipes/4242 (may not work)