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–+ servings

Butternut Squash Soup

Marcela Valladolid
This butternut squash soup is perfect for a crisp autumn evening!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Unknown
Servings 6

Equipment

  • Oven
  • Stove Top
  • Immersion Blender

Ingredients
  

Soup

  • 3 Tbsp Olive Oil Divided
  • 1 Medium Butternut Squash Halved lengthwise, Seeds Discarded, Washed, and Reserved
  • Salt and Pepper
  • 1 Onion Chopped
  • 2 Stalks Celery Chopped
  • 2 Carrots Chopped
  • 2 Cloves Garlic Minced
  • 6 C Chicken Broth Divided
  • 2 Tsp Chipotle Chiles in Adobo Sauce Minced

Sour Cream Topping

  • 1 Tsp Chipotle Chiles in Adobo Sauce Minced
  • ½ C Sour Cream

Instructions
 

Soup

  • Preheat oven to 400°.
  • Using 1 tablespoon of olive oil, grease sliced surface of the squash and season with salt and pepper. Arrange on baking sheet and roast until very tender, about 45 minutes. Remove from oven and allow to cool.
  • In large pot over medium-high heat, add remaining olive oil, onion, celery, and carrot. Season with a pinch of salt. Sauté until just tender, about 10 minutes. Add garlic and sauté for another 2 minutes. Scoop butternut squash flesh into the pot and stir. Add 4 cups of chicken broth and bring to a boil.
  • Reduce heat to low, cover pot, and simmer until vegetables are very tender, about 30 minutes.
  • Turn off heat and use an immersion blender to puree the soup until very smooth. Add more stock to create desired consistency. Mix in chipotle and season with salt and pepper.
  • Transfer soup to bowls and top with sour cream.

Sour Cream Topping

  • In small bowl, mix chipotle and sour cream. Season with salt and pepper.
Keyword Butternut Squash, Chipotle, Vegetarian, Will's Favorites
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