Thursday, December 1, 2011

Chipotle Butternut Squash Soup

The soup has some serious heat and had the same magical powers as pho.  Remember how you feel the need to eat a whole bowl of pho every time you sense a sniffle or start covering coughs? I do. It's made even worse, or better(?), by the fact that there is a pho shop less than a mile away from me. And there isn't even that big of a hill to walk up on the way back. Too bad I don't think unemployment supports a pho-a-day habit so well. Good thing I know my way around a kitchen and can make things that are just as good, if not better, than what I was caving. Well, except Fro-Yo… if I knew how to make that you'd have to lift me out of my apartment window.

When the boy and I made this for dinner a few weeks ago, I can safely say it was the least sexy meal ever. We were both dealing with the consequences the sniffles a la jalapeño & chipotle. For anyone who has had pho, you know that this is the end goal. You want to be cleaned out and warmed up. These minor symptoms of hot soup shouldn't take away from the fact that this soup is delicious. Even more so, I was finally able to use up the butternut squash from my CSA's and fend off a winter cold. BONUS POINTS!

I would advise against eating this soup in the summer, that just might be considered torture.

Chipotle Butternut Squash Soup
Adapted from uTry

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small leek, use white and pale-green parts only, thinly sliced and rinsed
  • well
  • 2 carrots, diced
  • 1 onion, finely diced
  • 1 jalapeño, finely diced
  • 1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
  • 1 teaspoon finely grated fresh ginger
  • 2 pounds Butternut squash, peeled, seeded and cut
  • into 1-inch cubes
  • 1 pound red yam, peeled and cut into 1-inch cubes
  • 6 cups chicken/vegetable stock
  • 1 medium chipotle chili (canned in adobo sauce),
  • can substitute with 1 tablespoon of chipotle spice
  • Kosher salt and freshly ground pepper
  • 1/4 cup pepitas 

  1. In a large pot, heat oil over medium heat. Saute garlic, leek, carrots and onion until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes.
  2. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or chipotle spice.
  3. Puree using an immersion blender (or a standard blender, in batches).
  4. Season with salt and pepper to taste. Dollop teaspoon of pepitas right before serving.

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