My daughter recommended this recipe to me. She said, “You have to try this soup.” My response was, “You know I am not that familiar with Mexican food. I am not a fan of cilantro so how can you make anything Mexican if cilantro is not included?” Her answer was, “You must.” So begrudgingly I found myself making this most delicious chipotle butternut squash soup. It originated from Mexican Made Easy the cute girl, Marcela Valladolidon at Foodnetwork. She made this chipotle butternut squash soup. It really is easy. It does not call for too many ingredients. It does not call for cilantro. I’m in. I will caution you.
Don’t make this soup if you do not have all of the ingredients. For the full effect you must use the crema or sour cream and the chipotle. It plays off the sweetness of the butternut squash, and just takes it over the top. It touches all the taste buds. It is just delicious. I promise you, you will crave it. If you have it I can promise you will be having it the next day just because once was not enough.
When fall comes and the butternut squash are in season I will be making more and freezing it. It does freeze well, and when you get unexpected company bring out the soup and make a sandwich and you are a star. They will be asking for the recipe.
Marcela’s Notes: Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer.
A chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned “in adobo” which is a sauce made with ground chiles, herbs, vinegar and spices. The sauce tends to be more mild than the chipotles themselves and can be used in place of them to reduce the heat in a dish. Dried or canned chipotles are easily found in most supermarkets.
My note: This calls for 6 cups of broth – be sure to only add 4 cups, and then the additional 2 if needed. It is contingent on the size of your squash. If you add all 6 cups at once it may be too thin or watery.
Oh, and I read some of Marcela’s reviews and one person finished her soup with a sprinkle of cilantro. So for all you cilantro lovers go for it.
Thanks Sweetie; you too Marcela
- 3 tablespoons olive oil, divided
- 1 medium butternut squash, halved lengthwise
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth, divided
- 2 teaspoons minced canned chipotle chiles in adobo
- Chipotle Cream:
- 1 teaspoon minced canned chipotle chiles in adobo
- ½ cup sour cream
- Salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Cut squash in half and de-seed. Using 1 tablespoon of the olive oil, brush the cut side 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. Sauté until just tender, about 10 minutes. Add the garlic and sauté 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.
Taking this to
Jamie, Kerry, and Lucy’s at Saturday Dishes
Your Chipotle Butternut Squash Soup looks really good. I love Chipotle and butternut squash. I pinned it! Thank you so much for stopping by Saturday Dishes and adding this recipe.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
Diane, thank you for stopping by. Please give this a try. It really is delicious.
What a fun recipe! The Chipotle Cream sounds tasty, too. Thanks for sharing with us at Saturday Dishes! Pinning!