I developed this recipe as a challenge to create a savory dish with apples. The sauce is sweet, slightly spicy (depending on your spice tolerance), and absolute perfection for an autumn night meal. It’s a rather time-consuming recipe so I recommend making it on a rainy Sunday. You’ll certainly have leftovers to freeze and enjoy throughout the colder winter months so plan ahead and have your freezable containers ready!
Ingredients
5 red apples (diced, I used Macintosh)
4 tablespoons avocado oil
2 large yellow onions (diced)
5 cloves garlic (minced)
Sprinkle of nutmeg
¼ tsp. cinnamon
½ teaspoon salt
½ teaspoon pepper
¼ cup apple cider
12-13 fresh basil leaves (chopped)
29 oz. can tomato puree
1 cup organic chicken bone broth
13 oz. can coconut milk
15 oz. can 100% pure pumpkin puree
1 jalapeño (minced + seeded)
¼ tsp. dried sage
Directions
1. Heat a soup pot with 4 tablespoons of avocado oil on medium-high heat. Sauté the onions, fresh basil, dried sage, jalapeño, ¼ tsp. salt and ¼ pepper for 10 minutes.
2. Add garlic and sauté for 2 more minutes.
3. Add apples, apple cider, nutmeg, cinnamon, and chicken broth–stir to combine.
4. Cover the pot with a lid and simmer on medium heat stirring occasionally for 15-20 minutes until the apples are mushy.
5. Add the tomato puree, coconut milk, and pumpkin puree.
6. Cover the pot again and simmer stirring occasionally for 15 minutes.
7. Off the heat and let the sauce cool before immersion blending.
8. Once cooled, immersion blend the sauce until it is smooth.
9. You have the option to warm it back up or package and freeze it.
I recommend adding peas, mascarpone cheese, and sriracha for the top. 😊
