Chipotle Butternut Squash Soup Recipes

Steps:

• In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

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. If desired, sprinkle with fresh sage.

Steps:

• Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
• Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
• Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 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.
• Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
• Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
• Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
• Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.

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.