Sally's Recipe Of The Week: Zesty Butternut Squash Soup
Zesty Butternut Squash Soup
There are a million ways to make Butternut Squash Soup. Some have pumpkin pure, apples, cream….you name it.This one has a little kick, if that’s not for you don’t add the chipotle.You could substitute cumin, cinnamon or other warm spices you like.Happy Fall (Soup photo coming soon)
Here is what you need:
1 medium butternut squash
1 medium onion, chopped.
4 to 6 cups chicken stock, or veggie stock*
2 carrots, chopped
2 stalks celery, chopped
2 to 3 cloves garlic, minced
3 tsp chipotle chilies in adobo sauce, minced (comes in a can)**
½ cup sour cream
3 TBS of olive oil
Kosher salt and fresh black pepper
Toppings:pumpkin seeds, chopped bacon, croutons
* For creamier soup you can swap a cup of stock with cream or half and half
**You can dial this up or down, it’s very spicy you could also substitute chipotle seasoning.
Here’s what you need to do:
Preheat oven to 400. Take your squash and halve it lengthwise, scoop out seeds, brush with olive oil and season with salt and pepper.
On a foil lined baking sheet, roast the squash, cut side up for about 45 minutes. You should be able to easily slide a knife into it. Set it aside and let it cool.
In a large pot heat 2 TBS olive oil over medium high heat. When the oil is shimmering add in the onion, celery and carrots.Season with a little salt and pepper.You want to cook these until they are just tender, about 10 minutes. Add in the garlic and 2 tsp chipotle and stir constantly until it’s fragrant, about a minute.
Get the squash and scoop the flesh out into the pot. Discard the peel. Add in 4 cups of broth and bring it to a boil then reduce to a simmer.Cover the pot and let vegetables simmer for 30 minutes.
While the vegetables are simmering combine the sour cream, 1 tsp chipotle and a little salt and pepper.If you want it a little thinner, add a little half and half.
Turn of the heat.There are two ways to pure the vegetables. You can let them cool a bit and small batch at a time blend it in a blender or if you have an immersion blender you can do it right in the pot. When vegetables are well blended and the soup is smooth, turn the heat back on low. If you want the soup a little thinner add in more stock. Taste the soup and season with salt and pepper if necessary.
Pour the soup into bowls, drizzle with the sour cream and top with what you like.