Butternut Squash Soup with Chipotle Cream

Delicious and good for you with all those warming spices! – serves 8-10

• 2 tbs butter
• 2 tbs olive oil
• 1 butternut squash, peeled and cut into small chunks
• dash of nutmeg
• ½ to 1 tsp chili pepper flakes (optional)
• 1 tsp. turmeric
• 1 tsp. coriander
• Salt and pepper
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 cups vegetable or chicken stock
• 3 cups water
• 2 tsp fresh lemon juice
• 2 tsp maple syrup or agave
• Fresh cilantro, parsley, or minced chives to garnish (optional)

Cut squash into 1-inch chunks. In large pot heat oil and butter. Add onion, garlic, and spices and cook until soft. Add squash and just enough water to cover. Bring to a boil and then cover, turning the heat down and simmering until squash is tender, adding more water if necessary. Puree the soup with a hand blender or in batches in a regular blender. Reheat with stock and season to taste with salt and pepper. Serve with a dollop of chipotle cream and a garnish of chopped fresh herbs.

Variation – Roasted Squash
Put cut squash into bowl, drizzle with olive oil and toss to coat. Add seasonings and roast on a cookie tray in single layer at 375 until tender. Sauté onion, garlic and spices as above, add roasted squash and puree with 2-3 cups of stock (instead of water), reheat with 3 cups of stock.

Chipotle Cream

• 1 cup sour cream or yogurt
• ½ to 1 tsp chipotle powder or adobo sauce from canned chipotle chilies in adobo

Blend together. Chipotles are spicy so if you are heat averse just do plain yogurt with chives or cilantro added.

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Butternut Squash Soup with Chipotle Cream

Delicious and good for you with all those warming spices! – serves 8-10

Course Soup

Servings 810 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2 tbs butter
• 2 tbs olive oil
• 1 butternut squash peeled and cut into small chunks
• dash of nutmeg
• ½ to 1 tsp chili pepper flakes optional
• 1 tsp. turmeric
• 1 tsp. coriander
• Salt and pepper
• 1 onion chopped
• 4 cloves garlic minced
• 3 cups vegetable or chicken stock
• 3 cups water
• 2 tsp fresh lemon juice
• 2 tsp maple syrup or agave
• Fresh cilantro parsley or minced chives to garnish (optional)

Chipotle Cream

• 1 cup sour cream or yogurt
• 1/2-1 tsp chipotle powder or adobo sauce from canned chipotle chilies in adobo

Instructions

1. Cut squash into 1-inch chunks. In large pot heat oil and butter. Add onion, garlic, and spices and cook until soft. Add squash and just enough water to cover. Bring to a boil and then cover, turning the heat down and simmering until squash is tender, adding more water if necessary. Puree the soup with a hand blender or in batches in a regular blender. Reheat with stock and season to taste with salt and pepper. Serve with a dollop of chipotle cream and a garnish of chopped fresh herbs.

Variation – Roasted Squash

1. Put cut squash into bowl, drizzle with olive oil and toss to coat. Add seasonings and roast on a cookie tray in single layer at 375 until tender. Sauté onion, garlic and spices as above, add roasted squash and puree with 2-3 cups of stock (instead of water), reheat with 3 cups of stock.

Chipotle Cream

1. Blend together. Chipotles are spicy so if you are heat averse just do plain yogurt with chives or cilantro added.