Butternut Chipotle Soup

by | Jan 10, 2019 | Butternut Squash, Fall, Pumpkin, Recipes, Soup, Vegetarian, Winter, Winter Squash

Butternut Chipotle Soup
Jump to Recipe·Print Recipe

When cooler weather comes to NorCal, I immediately turn to warming soups to keep the chill at bay. I love soup. All kinds of soup. But I’ve become especially partial to winter squash soups. Butternut squash and pumpkin in particular make amazing, hearty, satisfying soups. This recipe for Butternut Chipotle Soup works equally well with pumpkin puree. And while you can certainly used canned pumpkin, it really is best with freshly roasted and pureed squash. To my palate, the flavor is more complex.

This soup can be made vegetarian by using vegetable broth instead of chicken broth. It can also be part of a low-carb diet, even though the squash itself isn’t exactly low-carb. If you have just a small serving of soup and pair it with a large green salad, it’s all good!

 

Print

Butternut Chipotle Soup

  • Author: Stacey
Print

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

  1. 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
  2. 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.
  3. 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.
  4. Taste, then season as desired with salt and pepper. Serve hot, garnished with sour cream and cilantro, and slices of lime.