Creamy Chipotle Butternut Soup
There’s something magical about the warmth of a creamy soup on a chilly day, and this Creamy Chipotle Butternut Soup is a true delight. Combining the sweetness of roasted butternut squash with the smoky heat of chipotle chilies, this recipe creates a balance of comforting flavors with a spicy kick
Ingredients
- 1 large butternut squash 2.5 - 3lbs peeled and cut into 1 inch cubes
- 1 onion diced
- 4 garlic cloves minced
- 1-2 chipotle chilies in adobo sauce chopped, start with 1 and add more if you want spicier
- 1-2 tablespoons sauce from chili adobo start with 1 and add more if you want spicier
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 cups low sodium vegetable broth
- Juice of 1 lime
- Tofu cream sauce page xx, (optional)
- Baked crispy chickpea croutons (optional) for garnish
- Scallion thinly sliced, (optional) for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add the cubes of squash to the prepared baking sheet and roast for 30 minutes until tender when pierced with a fork. Remove from the oven and set aside.
- Heat a large stockpot over medium heat. Add the onion and saute 4 minutes until translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent the onion from sticking. Add the garlic and chipotle chilies and saute one additional minute until fragrant, add liquid as needed. Add the adobo sauce, paprika, cumin, oregano, salt, pepper, vegetable broth, and lime juice, stir to combine. Turn off the heat.
- Use an immersion blender and blend until smooth and creamy. Alternatively, transfer to a blender and blend until smooth and creamy. Taste for spice level at this time and add more chilies and adobo sauce, if desired.
- Serve in bowls garnished with tofu cream, croutons, and scallions, if desired.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!