CHIPOTLE BUTTERNUT SQUASH SOUP
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.
Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.
BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
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.
SPICY CHIPOTLE BUTTERNUT SQUASH SOUP
The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.
Provided by Pamela Salzman
Categories Dinner Tonight, Lunch, dinner
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, soak chiles in warm water for 2 to 6 hours; drain. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).
Nutrition Facts : Calories 229 calories
ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP
The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. -Andrea Gilkenson, Wausau, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
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).
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
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