Butternut Squash Soup with Chipotle Sauce

Votes: 1

*Chipotle peppers are smoked, dried jalapeños. They can be dried, pickled, or canned in adobo sauce, which is made from ground chili peppers, herbs, vinegar, and spices. The sauce is milder than chipotles themselves and can be used in place of the peppers to add a milder flavor to a dish. Dried or canned chipotles are readily available at most specialty stores.

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 160, total fat 10 G., saturated fats G., proteins 5 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.

To give the soup a smoky flavor and a spicy kick, Marcela Valladolid uses chipotle peppers in adobo sauce. To balance the spiciness, she adds a drizzle of sour cream sauce to each bowl before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium butternut squash (cut in half, remove seeds, rinse)
3 tbsp olive oil, in portions
Salt and freshly ground black pepper
1 medium onion, chopped
2 chopped celery stalks
2 chopped carrots
2 crushed cloves of garlic
6 cups chicken broth, divided into portions
2 teaspoons crushed canned chipotle chili peppers in adobo sauce*

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, carrot, celery, onions, garlic, chipotle peppers in adobo sauce, sour cream

Cooking the dish according to the recipe:

Preheat oven to 205°C.

Brush the cut side of the pumpkin with 1 tablespoon of olive oil and season with salt and pepper to taste. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and let cool.
In a large heavy skillet set over medium-high heat, add the remaining olive oil, onion, celery and carrots, and sprinkle with a pinch of salt.

Cook until softened, about 10 minutes. Add the garlic and cook for 2 minutes. Scrape the butternut squash flesh into the pan and stir.

Add 4 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are very tender, about 30 minutes.

Turn off the heat and gently purée the soup with an immersion blender until smooth. If necessary, add more of the remaining broth until the desired consistency is reached. Stir 2 teaspoons of chipotle pepper into the soup and season with salt and pepper to taste.
In a small bowl, combine 1 teaspoon of chipotle pepper with sour cream. Season the sauce with salt and pepper to taste. Ladle the soup into bowls, spooning a dollop of sauce into each, and serve.

Cooking tips: Make this spicy creamy soup for lunch or on a cool autumn evening. Or ladle it into short glasses and serve as a unique appetizer.