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
1large butternut squash2.5 - 3lbs peeled and cut into 1 inch cubes
1oniondiced
4garlic clovesminced
1-2chipotle chilies in adobo saucechopped, start with 1 and add more if you want spicier
1-2tablespoonssauce from chili adobostart with 1 and add more if you want spicier
1teaspoonsmoked paprika
1teaspoonground cumin
1teaspoondried oregano
1 ½teaspoonsea salt
¼teaspoonground black pepper
4cupslow sodium vegetable broth
Juice of 1 lime
Tofu cream saucepage xx, (optional)
Baked crispy chickpea croutons(optional) for garnish
Scallionthinly 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.