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butternut squash soup with chipotle cream

Utilizing the chicken stock from my previous post (or a vegetable stock if you prefer)  –

A simple, scrumptious, silken soup with – what else? – squash! And garlic, all squishy and sweet from roasting. And chipotles, seductively smoky. This soup is heavenly. I’ll say no more, leaving you to conjure…

Butternut Squash Soup with Chipotle Cream

  • 1 large or 2 smaller butternut squash (total 4 pounds)
  • cloves from one head of garlic, peeled*
  • 3 Tablespoons olive oil
  • 1/4 water
  • 1 teaspoon Chipotle puree (see NOTE)
  • 1/2 cup sour cream, crème frâiche or Greek-style yogurt
  • Salt to taste
  • 5 cups chicken stock (or vegetable stock) – (or more to thin the soup to the consistency you like)
  • white pepper to taste

* on garlic – you know of course that roasted garlic loses much of its bite and replaces it with sweet. But it does still taste like garlic. If you’re not a huge fan, reduce the amount  you use by half.

Preheat the oven to 350°F.  Peel the squash, slice in half lengthwise and scoop out the seeds. (A serrated grapefruit spoon works well for this.) Cut into 1-inch pieces.

Drop the squash and peeled garlic cloves into a large roasting pan and drizzle with olive oil. Stir well to coat. Add the water. Roast in the middle of your oven, stirring from time to time, until the squash and garlic are very tender and caramelized, about 50 to 60 minutes. If the squash starts to scorch, add a bit more water to the pan. Allow to cool slightly.

In the meantime, combine the chipotle puree with the sour cream (or alternative) and stir. Add salt to taste and reserve for the finished soup.

Measure out 5 cups of stock. Working in batches that your blender can adequately accommodate, puree the squash and garlic, adding as much of the measured stock as necessary to achieve a good consistency. Transfer to a large saucepan and add any remaining stock. Add a bit of salt  and white pepper to taste. Bring to a simmer over medium heat. Taste and adjust the seasonings.

Ladle into bowls and garnish with chipotle cream.

NOTE: Chipotle puree – Simply a can of chipotle peppers in Adobo sauce – see photo – pureed in your food processor or blender, kept in a glass jar in your refrigerator and added to anything that could use a little smoky, spicy, kicky flavor enhancer. (Dressings, sauces, mayo. etc.) Pureed and refrigerated these will keep for months. (This tip from Diane Worthington of seriously simple.)

You’ll find them in the Mexican food section of your market.

6 Comments Post a comment
  1. We have a baggie of chipotles in our freezer, but had never thought of having a “cream” of them. How elegant. Love all the colors of this post. Such fall inspiration.

    October 5, 2011
  2. Mari Anna #

    Everything looks so Yum as do your photos!
    You inspire!

    October 5, 2011
  3. Oh yum, this sounds aweeeesome!

    October 5, 2011
  4. Looks and “sounds” scrumptious. However, I don’t know if I could ever get past the first step of roasting all the squash pieces in olive oil and garlic without eating the results–maybe sprinkled with a little TJ’s grated Parmeson–leaving me nothing to make soup with.

    October 5, 2011
  5. Darlyn #

    We usually have a squash party every year at a cabin in Government Camp with our group of friends. Now, we can do something other than the squash enchiladas. Thank you!

    October 5, 2011
  6. carolyn #

    If you ever open a restaurant, will you tell me?

    November 4, 2011

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