Description
Delicious way to use butternut squash puree (or pumpkin for that matter), to take the chill out of a winter evening.
Ingredients
- 2 tbsp. avocado oil (or other veggie oil of your choice)
- 1/2 cup chopped onion or leeks
- 2 cloves garlic, chopped
- 1 Tbsp minced chipotle peppers (canned in adobo sauce)
- 1 tsp ground coriander
- 1 tsp ground cumin
- Pinch of sugar or stevia (optional, but it helps to heighten the other flavors)
- 2 cups butternut squash or pumpkin puree
- 4 cups vegetable broth (to make it vegetarian) or chicken broth
- 1/2 cup heavy cream or half and half
- 2 tsp apple cider vinegar
- salt and pepper to taste
- sour cream and chopped cilantro for serving
Instructions
- Heat oil in medium saucepan. Saute onions/leeks for a few minutes until soft and translucent. Add garlic and saute for a couple minutes longer. Add chipotles, coriander, cumin, sweetener, and a bit of salt to the pan and simmer for about 5 minutes
- Add chunks of squash or puree along with the chicken broth. If you’re using uncooked squash, cook until squash is completely soft, about 20 minutes. If you’re using pre-cooked puree, proceed to the next step.
- Puree the soup (either Using an immersion blender in the pot, or by transferring soup to a traditional blender and returning soup to the pot when smooth). Add the cream and vinegar and simmer for another 4 or 5 minutes.
- Taste, then season as desired with salt and pepper. Serve hot, garnished with sour cream and cilantro, and slices of lime.