Squash And Sweet Potato Soup With Chipotle Sauce December Recipes

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BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

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.

SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE



Squash and Sweet-Potato Soup with Chipotle Sauce image

Categories     Soup/Stew     Vegetable     Sauté     Squash     Butternut Squash     Sweet Potato/Yam     Fall     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 11

3 lb butternut squash (1 large), halved lengthwise and seeds discarded
1 tablespoon olive oil
2 lb sweet potatoes (2 large)
1 large onion, chopped
White part of 1 leek, chopped
2 teaspoons chopped peeled fresh ginger
8 to 10 cups light vegetable stock or broth
White pepper to taste
2 to 3 tablespoons fresh lemon juice, or to taste
1 tablespoon honey (optional)
Chipotle sauce

Steps:

  • Preheat oven to 400°F.
  • Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
  • Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
  • Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
  • Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
  • Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.

CARROT, SWEET POTATO AND SQUASH SOUP



Carrot, Sweet Potato and Squash Soup image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

  • Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  • To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

SWEET POTATO AND CHIPOTLE SOUP



Sweet Potato and Chipotle Soup image

This soup is smooth and creamy with a dash of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 pounds total), peeled and cut
1/2 to 1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving
Toasted flour tortilla wedges, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
  • Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.

SPICY CHIPOTLE SWEET POTATO SOUP



Spicy Chipotle Sweet Potato Soup image

Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.

Provided by Kent Jacobs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 large yellow onion, chopped
3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
4 ½ cups vegetable broth, or as needed
1 (7 ounce) can chipotle peppers in adobo sauce, drained
½ cup heavy cream
2 limes, juiced
salt to taste
1 cup sour cream
½ cup chopped fresh cilantro, or to taste

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
  • Stir chipotle peppers into the sweet potato mixture.
  • Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
  • Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g

CHIPOTLE BUTTERNUT SQUASH SOUP



Chipotle Butternut Squash Soup image

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it's easy, fast and mostly fresh. Your family will devour it. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach
Fresh sage, optional

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.

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

POTATO AND SQUASH SOUP



Potato and Squash Soup image

Make and share this Potato and Squash Soup recipe from Food.com.

Provided by ChrysalisUnfurled

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup finely chopped onion
3 cups diced peeled potatoes
3 cups diced peeled butternut squash
4 cups chicken stock
1 cup finely shredded spinach
1 1/4 cups finely sliced green onions
3/4 teaspoon cider vinegar
pepper

Steps:

  • In large saucepan melt butter over low heat.
  • Cover and cook onion 3 to 5 minutes or until soft.
  • Stir in potatoes and squash coating evenly.
  • Pour in stock; cover and bring to boil over high heat.
  • Reduce heat and simmer for about 30 minutes or until veggies are tender.
  • Remove from heat.
  • Mash veggies lightly to thicken soup but do not puree.
  • Stir in spinach, green onions, pepper to taste.

SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM



Squash-and-Chestnut Soup With Chipotle Cream image

Provided by Jonathan Reynolds

Categories     dinner, soups and stews, main course

Time 2h

Yield 8 servings

Number Of Ingredients 10

1 cup ruby port
1/2 cup dry red wine
1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles
2 tablespoons tomato paste
1 cup créme fraîche or sour cream
2 1/2 pounds kabocha, acorn or butternut squash
2 quarts chicken stock
10 ounces whole chestnuts, roasted and peeled
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper to taste

Steps:

  • Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
  • Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
  • Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1124 milligrams, Sugar 12 grams

SO EASY SWEET POTATO AND SQUASH SOUP



So Easy Sweet Potato and Squash Soup image

Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple. This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce. The light coconut milk lends extra creaminess and richness as well!

Provided by thesinglebite

Categories     Vegan

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 4

1 sweet potatoes or 1 yam, peeled and cut into 1 inch cubes
3 cups prepared butternut squash soup (such as Imagine Foods or Pacific)
4 tablespoons unsweetened applesauce
3 tablespoons light coconut milk (optional)

Steps:

  • In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.
  • Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.
  • Transfer to bowls, heat and serve!
  • Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I've found it doesn't freeze well.

Nutrition Facts : Calories 34.4, Sodium 18.2, Carbohydrate 8.3, Fiber 1.1, Sugar 2.8, Protein 0.5

SQUASH AND SWEET POTATO SOUP WITH CHIPOTLE SAUCE DECEMBER



SQUASH AND SWEET POTATO SOUP WITH CHIPOTLE SAUCE DECEMBER image

Categories     Soup/Stew     Bake     Sauté     Vegetarian     Squash

Yield 8 servings

Number Of Ingredients 11

3lbs butternut squash (about 1 large) halved lengthwise and seeds discarded
1 TBLS olive oil
2 lbs sweet potatoes
1 large onion, chopped
white part of 1 leek, chopped
2 tsp chopped peeled fresh ginger
8-10 cups vegetable broth
white pepper to taste
2-3 TBLS fresh lemon juice, or to taste
1 TBLS honey (optional)
Chipotle sauce

Steps:

  • Preheat oven to 400 Brush cut sides of squash with 1/2 tsp oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash. Cook onion in remaining 2 1/2 tsp oil with salt to taste in a 6 quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leet, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes. Puree in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey. Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern. Soup may be made 2 days ahead, cooled completely, and chilled, covered.

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From reciperunner.com
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CHIPOTLE BUTTERNUT SQUASH SOUP WITH CHORIZO - HOST THE TOAST
2019-10-22 Instructions. In a large Dutch oven or soup pot over medium heat, cook and crumble chorizo until cooked through, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate, reserving 2 tablespoons drippings in pan. In the rendered drippings, saute the onion until tender, about 8 minutes.
From hostthetoast.com
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