EDIT: NOW WITH PHOTO! Well, I forgot once again to upload the photo for this recipe, but I thought I'd go ahead and get this post up and add the pic when I get home tonight. I've got a lot on my holiday plate this week, and if I wait until I get home to do the whole thing then it just won't get done! This recipe is an adaptation of the Sweet Potato & Chipotle Soup from the December issue of Everyday Food. Tracy at Shutterbean recently gave it try, and subsequently two thumbs up. I thought this might be a great recipe to adapt so I could use the other half of the butternut squash I'd bought. This was my first attempt at making a squash soup and gladly it came together quite easily. That also meant it was my first time to eat a squash soup, Josh's too. It was really good, I was impressed. That said, it's a cup kind of soup for me, not a bowl. I can't eat too much of it in a sitting before I'm longing for a bit more texture. But it was good, and I would definitely use it as a first course in the future.
Butternut Squash and Chipotle Soup
Adapted from Everyday Food; Serves 4
1 tablespoons olive oil
1/2 medium white onion, chopped
coarse salt & ground pepper
1 teaspoons ground cumin
1 lb. butternut squash, peeled and cut into 1 inch pieces
1 cloves garlic, minced
1/2 whole chipotle chili in adobo, chopped
3.5 cups of low sodium chicken broth
Tortilla chips, for serving
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 5 mins. Add cumin & garlic and cook, stirring until fragrant, about 1 min. Stir in squash, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 mins.
- Let soup cool slightly. Using an immersion blender, or a blender working in batches, puree the soup. Season with salt & pepper and serve.