Butternut Squash & Chipotle Soup
It’s squash season and I’m happy. I love butternut squash soup, really love it. I’d eat it a few days a week if I could. My favorite recipe combines sweet squash, creamy butter, savory sage and smoky chipotle peppers. In fact, there’s a batch on the stove right now.
Here’s my favorite Butternut Squash recipe.
Butternut Squash and Chipotle Soup
from Fresh & Light (Williams-Sonoma)
Ingredients:
1 butternut squash, 2.5 lbs
1 tablespoon of butter
2 slices of coarse country bread, each about 1/2 inch thick cut into 1/2 inch cubes (for croutons)
1 teaspoon of dried sage
1/2 yellow onion chopped
2 small chipotle peppers (I’d start with 1 without seeds and then taste) I use canned ones
3 1/2 cups of chicken, turkey, ham or vegetable stock
salt to taste
fresh sage leaves (optional)
Freshly ground pepper
Preheat oven to 350. Cut the squash in half lengthwise. Using spoon, scrape out the seeds and any fibers and discard. Place the squash halves, cut side down, on a baking sheet and bake until just tender, about 35 minutes. Remove from the oven. When cool enough to handle, scoop out the flesh into a bowl.
In a large saucepan over medium high heat, warm the butter. Add the bread and dried sage and saute, stirring often, until the bread cubes are browned on all side, about 4 minutes. Using a spoon, transfer croutons to a plate and set aside. Add the onion to the pan and saute until soft, about 5 minutes. Stir in the squash chiles, and broth. Simmer over medium heat and cook, uncovered, until the squash is very soft, about 30 minutes.
Working in batches, puree the soup in a blender until smooth (or with immersion blender), be very carefully blending hot soup as it has a tendency to explode the top off the blender. It’s best to start with bursts of power then to full blend. Its also wise to keep a kitchen towel draped over the blender. I have found an immersion blender to be indispensable since we make many pureed soups.
Return soup to the pan and reheat gently. If desired add some whole milk and butter. Taste and add salt and freshly ground pepper as needed. Ladle into warmed bowls. Divide the croutons among the servings and garnish with sage leaves. Serve hot.
Filed under Cooking | Comments (13)
That sounds dee-lish. We also use our immersion blender often. It enables us to make soup so easily. Enjoy!
to daisy's comment
Mmmm. Thanks, I think I will make that for dinner tonight. Sounds great.
to kathi Cook's comment
I love anything butternut. One of my most favorite ways to eat it is to roast in the oven with olive oil and salt and pepper. So delicious! I’m going to have to try the soup.
to Lisa's comment
That’s our favorite way too. Simple and the rest of the meal can be prepared at the same time in the oven with it.
to Myra S.'s comment
I can’t wait to try this soup! I grow lots of butternut squash, and am always looking for good recipes.
to Joan's comment
I made this for dinner last night & it was a major hit. I didn’t have canned chipoltes, so I subbed dried chipoltes. Then tossed in a couple handfuls of leftover home raised turkey for the carnivores in my life after pureeing. Thank you for the recipe!!!
to Carolyn's comment
My CSA gave me three butternut squashes and I’ve been saving them, waiting for the perfect recipe. This sounds like a winner!
to pam (Sidewalk Shoes)'s comment
Vicki, you sure have had a time with life the last couple years. Sometimes doing the right thing requires emotional strength we never knew that we had. I’m teetering on the edge of what you are going through with your parents. My mother in law is 87 and starting into that last stage of life. She still have most of her faculties yet but each passing year takes its toll. She was diagnosed with type 2 diabetes this last July so helping her settle into that life was a real challenge for her and required allot of help in the beginning from me. My saving grace was one of her sisters in New Jersey that calls her every Sunday. She has had diabetes for 30 years and was a great coach for her in what and how much she should be eating. Helping her has settled down for the time being but at her age any day something else could flare up. I’m just enjoying the calm while I can.
You and your parents are in my thoughts and prayers.
Have the best day that you can.
to Nebraska Dave's comment
Luckily there’s a butternut in my pantry right now…and conveniently there’s a cold front heading our way. I think this sounds perfect for this weekend!
to misti's comment
Butternut squash soup is one of my favorites. Thanks for the recipe!
to DebbieB's comment
Either that is a machette or those are small squash lol. Thank you for the recipe, I’ll try it with a Buttercup or maybe a spaghetti squash.
to Marcia's comment
It is a BIG knife, but they are small squash as well, so the combination makes for a funny photo!
to Susy's comment
Ha! I was really confused by the photo too.
to Sarah's comment