spicy butternut squash soup

Name: Spicy Butternut Squash Soup
Prep time: 30 min
Cook time: 2 h 30 min
Cuisine: American
Ingredients: 2 large fresh butternut squash; 1 large yellow onion; 3 large celery stalks, diced; 2 large carrots, diced; 2 tablespoon(s) fresh garlic, finely chopped; 2-3 tablespoon(s) unsalted butter; 2 tablespoon(s) olive oil, extra virgin; 2-3 box(es) low sodium chicken stock; 1 tablespoon(s) fresh thyme, finely chopped; 1 can(s) (or less, to taste) chipotle chiles in adobo sauce; - sea salt and freshly ground black pepper, to taste; - crumbled goat cheese

(1 RATING)

128 Pinches 1 Photo

Tamara Edson

Torrance, CA

Updated on Nov 26, 2012

I perused multiple recipes for a winter squash soup to make for Thanksgiving this year... and I ended up coming up with my own version. I made mine quite spicy, though, of course the heat can be toned down for those who can't tolerate it. Either way, the flavor is wonderful and the heartiness of the soup is very satisfying.

Rate

Spicy Butternut Squash Soup garnished w/ crumbled Goat Cheese

prep time 30 Min

cook time 2 Hr 30 Min

method Stove Top

yield

Ingredients

2 large fresh butternut squash
1 large yellow onion
3 large celery stalks, diced
2 large carrots, diced
2 tablespoons fresh garlic, finely chopped
2-3 tablespoons unsalted butter
2 tablespoons olive oil, extra virgin
2-3 boxes low sodium chicken stock
1 tablespoon fresh thyme, finely chopped
1 can (or less, to taste) chipotle chiles in adobo sauce
- sea salt and freshly ground black pepper, to taste
- crumbled goat cheese

How To Make spicy butternut squash soup

Step 1

Preheat oven to 400 degrees. Prepare shallow baking pan by covering w/ foil. Split the squash lengthwise, scrape out the seeds and strings, rub olive oil on the “meat” side of the squash and place face down on the foil. Poke some holes in the skin w/ a fork. Bake 45 min. to 1 hour, until tender. Allow to cool, then use an ice cream scoop to scoop out the meat of the squash into a bowl and set aside.

Step 2

Sauté onion, celery and carrots in unsalted butter and/or olive oil until just becoming soft, add garlic and sauté a few minutes more
Step 3

Use a potato masher on the squash, add to soup pot, add chicken stock to desired thickness, and fresh thyme. Bring to a simmer, add desired amount of chiles in adobo sauce and allow to simmer until everything is soft. I added one entire can of the chiles, left chiles whole and then pulled them out once they had plumped up and released their flavor. This left the soup quite spicy.
Step 4

Use immersion blender to make a smooth consistency, or blend in standard blender in batches. Season w/ sea salt and freshly ground black pepper to taste.
Step 5

Garnish w/ crumbled goat cheese to provide the perfect counterbalance for the heat.
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