Chipotle Butternut Squash Soup

 

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Chipotle Butternut Squash Soup

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Ingredients 2 cups diced peeled butternut squash 1 small carrot, finely chopped 1 green onion, sliced 1/2 teaspoon ground cumin 1 tablespoon. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt.

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. 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. Put squash, onion, and garlic in a medium-sized pot or dutch oven over medium heat, along with vegetable broth, chipotle peppers, and nutmeg.

Stir to combine and cook for about 2 minutes. Puree soup in pot with an immersion blender or pour into a blender to puree until completely smooth. I love butternut squash soup and the chipotle peppers add some heat and a nice depth of flavor. You can control the heat of the soup by adjusting the amount of chilies you add.

I put in two and there was just a nice subtle heat to the soup. That heat is balanced out with a little brown sugar and some onions to add a little sweetness. Add the onions and garlic to the slow cooker along with the chipotle pepper, cumin, honey, broth, butternut squash, salt, and pepper. Cover and cook until the squash is very tender– it should take about 8 hours on low or 4 hours on high.

Then use an immersion blender to blend the Chipotle Butternut Squash Soup until smooth. Ingredients. 2 lb. Cubed Butternut Squash.

1 Medium Onion, Halved And Sliced Into Wedges. 4 cloves Garlic, Peeled. 1 tsp. Sea Salt. 1/4 tsp.

Freshly Ground Black Pepper. 2 tbsp. Avocado Oil, Or Another Heat-safe Oil. 2 c. Chicken Broth Or More, As Needed.

1. Transfer the butternut squash, yellow onion, and garlic into a slow cooker. In a separate large mixing bowl, combine the chicken stock, chipotle peppers, adobo sauce, and salt.

Stir well, then pour the mix over top of the vegetables in the slow cooker. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened.

Stir in the squash and chipotle and cook for 1.

List of related literature:

One of my favorite soups, especially in the summer, is gazpacho.

“Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting” by Bethenny Frankel, Eve Adamson
from Naturally Thin: Unleash Your SkinnyGirl and Free Yourself from a Lifetime of Dieting
by Bethenny Frankel, Eve Adamson
Atria Books, 2009

Divide the soup evenly among 6 bowls; top evenly with the sour cream, jalapeño, avocado, and cilantro.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Serve the soup in heated bowls or cups and garnish each serving with a generous portion of fried tortillas, pasilla chiles, avocado, and queso fresco.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Recipe: Butternut Squash Soup Orange soup?

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

2|Add remaining vegetable broth, squash, and potatoes to the pot, along with the salsa and oregano.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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2 comments

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  • This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.

  • How are there 715 subs, 15K views, and no comments….? Anyway, I liked the added molasses for caramelization I haven’t tried that! Just got a Vitamix and I have all the ingredients for this, so I think I’m gonna give this a shot. Thanks!