butternut squash soup with chipotle cream

Name: Butternut Squash Soup with Chipotle Cream
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 6
Ingredients: 3 tablespoon(s) olive oil; 1 medium butternut squash, halved lengthwise seeds discarded and washed; - salt and pepper; 1 medium onion, chopped; 2 - stalks celery, chopped; 2 - carrots, chopped; 2 - garlic cloves, minced; 6 cup(s) chicken broth; 2 teaspoon(s) minced, canned chipolte chiles in adobo sauce; ## CHIPOTLE CREAM; 1 teaspoon(s) minced, canned chipotle chiles in adobo sauce; 1/2 cup(s) sour cream; - salt and pepper

(1 RATING)

82 Pinches 1 Photo

Missy Wimpelberg

Franklin, TN

Updated on Dec 18, 2010

We picked up our veggies from our local CSA today. We had in our box some butternut squash. My husband is not a big fan, so I wanted to find something he would like. He loves food with a good heat to it, so when I found this recipe today we thought we would try it. WOW, it is wonderful. This soup has a nice heat to it, but it is for sure a good twist on plain butternut squash. I got this recipe online.

Rate

prep time 10 Min

cook time 1 Hr 15 Min

method ---

yield 6-8 serving(s)

Ingredients

3 tablespoons olive oil
1 medium butternut squash, halved lengthwise seeds discarded and washed
- salt and pepper
1 medium onion, chopped
2 - stalks celery, chopped
2 - carrots, chopped
2 - garlic cloves, minced
6 cups chicken broth
2 teaspoons minced, canned chipolte chiles in adobo sauce
CHIPOTLE CREAM
1 teaspoon minced, canned chipotle chiles in adobo sauce
1/2 cup sour cream
- salt and pepper

How To Make butternut squash soup with chipotle cream

Step 1

Preheat oven to 400 degrees. Using 1 tsp of the olive oil, grease the sliced side of the squash and season with salt and pepper, to taste. Arrange on baking sheet and roast until very tender, about 45 minutes. Remove from oven and allow to cool.

Step 2

In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
Step 3

Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
Step 4

In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes