Chipotle Butternut Squash Soup
Creamy butternut squash soup with a smoky kick from chipotle peppers. Warming and delicious.
Eric
Ingredients
- •1 large (3 lbs) Butternut Squash, peeled and cubed
- •1 large Onion, diced
- •4 cloves Garlic, minced
- •2 peppers Chipotle Peppers in Adobo, minced
- •4 cups Vegetable Broth
- •0.5 cup Heavy Cream
- •2 Tbsp Olive Oil
- •1 tsp Ground Cumin
- •0.25 tsp Ground Cinnamon
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is very tender, about 20-25 minutes.
Add minced chipotle peppers and 1 tablespoon of adobo sauce. Stir to combine.
💡 Tip: Start with less chipotle and add more to taste if you want more heat.
Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
Stir in heavy cream and season with salt and pepper to taste. Simmer for 5 more minutes.
Serve hot, garnished with a drizzle of cream, toasted pepitas, and fresh cilantro if desired.