Chipotle Butternut Squash Soup

I was having so much fun making butternut squash soups that I decided to make another one! Even though I’ve already made a curried butternut squash soup and a coconut butternut squash soup, I felt like two wasn’t enough. We needed a third. And hence the idea came to make this chipotle butternut squash soup! And to be honest, this may be my favorite one!

When I cook with the winter squashes, I really prefer using spicy ingredients to compliment them instead of cooking them in more sugar. Chipotles, which are smoked jalapenos, are fantastic with all squashes including butternut, acorn, and pumpkin. They are also really great with sweet potatoes! You can buy chipotles dried or as I do in “adobo sauce” which is a spicy, vinegary, and garlicky sauce that lends tons of flavor to everything.

If your only exposure to chipotle is in those dipping sauces of fast food restaurants, you are in for an awakening. There is nothing better than the real thing. And in this soup, it really shines.

Chipotle Butternut Squash Soup

(Recipe Courtesy of Vivek Surti)

1 red onion, sliced

2 carrots, peeled and sliced

2 stalks celery, sliced

2 cloves of garlic

1 T chopped fresh cilantro

3 canned chipotle chiles in adobo, chopped

1/2 tsp cumin seeds (whole or ground)

1 butternut squash, peeled, seeded, and chopped

2 cups vegetable broth

1 lime, zested

heavy cream

ancho chile powder

kosher salt and freshly ground black pepper

1. Add fat to the pan – add a little bit of vegetable oil in your pot and set over medium high heat.

2. Add the vegetables – add the red onion, celery and carrot to the oil and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.

3. Add aromatics – add the garlic, cilantro, cumin, and chopped chipotles and cook until they are fragrant, about 2 minutes.

4. Add main ingredient – add the cubed butternut squash and coat with the vegetable mixture. Let cook for about 5 minutes until the squash just begins to soften.

5. Add liquid – add the vegetable stock to the pot and bring the liquid up to a boil. Reduce the liquid to a simmer (medium to medium low heat) and cook for about 15-20 minutes until the squash is tender and the flavors have come together.

6. Puree – transfer the soup to a blender and puree until smooth. Strain the soup through a fine sieve for an amazing smooth texture. You may have to do this in batches.

7. Serve – ladle some of the soup into a bowl. To finish it off, sprinkle some lime zest and ancho chile powder over the soup. Take a spoon of cream and just float it on top. Enjoy!

Cheers,

Vivek