ORANGE AND CHIPOTLE-KISSED BUTTERNUT SQUASH BISQUE
The smoky chipotle chili and sweet hint of orange add layers of flavor to this creamy bisque. Chipotle chilis are smoke-dried jalapenos, also available canned in adobo sauce, and can be found in ethnic markets and well-stocked supermarkets. This recipe is from Vegan Planet, by Robin Robertson.
Provided by JessXU00
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
- In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.
Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 14.3, Carbohydrate 26.9, Fiber 4.3, Sugar 7.2, Protein 3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love