Best Zippy Chipotle Butternut Squash Soup Recipes

Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

Chipotle Butternut Squash Soup image

Provided by Prana Princess

Categories Vegetable

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (3 ounce) package cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle chile in adobo, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) mexicorn, drained
2 cups fresh Baby Spinach

Steps:

In a large saucepan, saute the squash, carrot, onion, and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.
Return to the saucepan; stir in the beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through.

Nutrition Facts : Calories 108.7, Fat 4, SaturatedFat 1.6, Cholesterol 7.8, Sodium 123.2, Carbohydrate 16, Fiber 3.4, Sugar 1.9, Protein 4.1