Silky Chipotle Butternut Squash Soup | Shashu Aych
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Silky Chipotle Butternut Squash Soup

Silky Chipotle Butternut Squash Soup

AuthoradminDifficultyIntermediate

During a wedding tasting, my fiance and I tried this soup and I just had to have it again, so I made my own rendition and it was great! Savor Every bite!

Yields6 Servings
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
 1 Butternut Squash (medium)
 1 Chopped Onion (medium)
 2 Carrots (chopped)
 2 Celery stalks (chopped)
 5 ½ cups Vegetable or Chicken broth
 3 tbsp Olive oil (divided)
 2 Garlic cloves
 Salt and Black pepper
 2 tbsp Chili powder (divided)
 2 tsp Chipotle (minced)
Garnished with Pork Belly & Hush Puppy
 1 lb Pork Belly
 2 tbsp Brown Sugar
 2 tbsp Salt
 1 dash Black pepper
 Sunflower Sprouts
Hush Puppy
1

Preheat over to 400 degrees.
Gather all vegetables and wash. Chop Celery, onion, and carrots.
Cut squash in half and place on baking sheet.
Mince chipotle and place aside.

NOTE: This recipe can be made totally with veggies and no meat or chicken broth, instead use vegetable broth and skip garnish directions. Serve with your favorite toppings! Savor every bite!

2

Brush 1 tbsp of olive oil over each side of the Butternut squash. Sprinkle 1 tbsp of chili powder, salt and pepper to taste on each side. Place in preheated 400 degree oven. Let bake until tender for about 45 minutes.

Pro Tip: Roasting the squash will bring out a deeper color of your squash and a more robust smokey flavor with the chili powder

3

Heat large pot to medium-high. Pour remaining 2 tbsp of olive oil in pot. Add chopped onion, celery, carrots, and garlic. Stir often to keep from burning, Saute until sweating, not caramelized about 2-3 minutes. Add salt and pepper to taste and remaining chili powder.

4

Once the butternut squash is done roasting, remove from oven and CAREFULLY scoop seeded section out. (It will be hot, Use oven mit to hold in place while scooping). Once seeded pit is removed, scoop the squash flesh into pot with veggies.

5

Add 4 cups of chicken or vegetable broth to pot. Add chipotle Reduce heat, simmer for 30 minutes until all vegetables are tender.

6

Puree all ingredients in pot with blender until the soup runs smoothly. (don't try to pour all soup into blender at a time if not using hand/immersion blender). Use remaining chicken/veg stock to soup to get desired thickness/consistency. Salt and pepper to taste. Ladle into bowls and garnish!

Garnish| Pork Belly
7

Mix Brown sugar, salt and pepper. Season top and bottom of pork belly. wrap in plastic wrap or Cover and refrigerate overnight (or 2 hours if you want to do same day).

8

Preheat oven to 450 degrees F.

9

Roast Pork belly fatty side up for 30 minutes and then reduce heat to 275 and roast for 1 hour until tender yet still firm enough to slice.

10

Remove from oven and let rest. Slice into chunks for topping/garnish. Add into bowl on top of soup with hush puppy ball. Top with sunflower sprouts. Savor Every Bite!

Ingredients

 1 Butternut Squash (medium)
 1 Chopped Onion (medium)
 2 Carrots (chopped)
 2 Celery stalks (chopped)
 5 ½ cups Vegetable or Chicken broth
 3 tbsp Olive oil (divided)
 2 Garlic cloves
 Salt and Black pepper
 2 tbsp Chili powder (divided)
 2 tsp Chipotle (minced)
Garnished with Pork Belly & Hush Puppy
 1 lb Pork Belly
 2 tbsp Brown Sugar
 2 tbsp Salt
 1 dash Black pepper
 Sunflower Sprouts
Hush Puppy

Directions

1

Preheat over to 400 degrees.
Gather all vegetables and wash. Chop Celery, onion, and carrots.
Cut squash in half and place on baking sheet.
Mince chipotle and place aside.

NOTE: This recipe can be made totally with veggies and no meat or chicken broth, instead use vegetable broth and skip garnish directions. Serve with your favorite toppings! Savor every bite!

2

Brush 1 tbsp of olive oil over each side of the Butternut squash. Sprinkle 1 tbsp of chili powder, salt and pepper to taste on each side. Place in preheated 400 degree oven. Let bake until tender for about 45 minutes.

Pro Tip: Roasting the squash will bring out a deeper color of your squash and a more robust smokey flavor with the chili powder

3

Heat large pot to medium-high. Pour remaining 2 tbsp of olive oil in pot. Add chopped onion, celery, carrots, and garlic. Stir often to keep from burning, Saute until sweating, not caramelized about 2-3 minutes. Add salt and pepper to taste and remaining chili powder.

4

Once the butternut squash is done roasting, remove from oven and CAREFULLY scoop seeded section out. (It will be hot, Use oven mit to hold in place while scooping). Once seeded pit is removed, scoop the squash flesh into pot with veggies.

5

Add 4 cups of chicken or vegetable broth to pot. Add chipotle Reduce heat, simmer for 30 minutes until all vegetables are tender.

6

Puree all ingredients in pot with blender until the soup runs smoothly. (don't try to pour all soup into blender at a time if not using hand/immersion blender). Use remaining chicken/veg stock to soup to get desired thickness/consistency. Salt and pepper to taste. Ladle into bowls and garnish!

Garnish| Pork Belly
7

Mix Brown sugar, salt and pepper. Season top and bottom of pork belly. wrap in plastic wrap or Cover and refrigerate overnight (or 2 hours if you want to do same day).

8

Preheat oven to 450 degrees F.

9

Roast Pork belly fatty side up for 30 minutes and then reduce heat to 275 and roast for 1 hour until tender yet still firm enough to slice.

10

Remove from oven and let rest. Slice into chunks for topping/garnish. Add into bowl on top of soup with hush puppy ball. Top with sunflower sprouts. Savor Every Bite!

Silky Chipotle Butternut Squash Soup
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