Rating: 4.33 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 0
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  • 1 star values: 0

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

Source: EatingWell Magazine, January/February 2009

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Recipe Summary test

total:
1 hr 20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.

  • Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

  • Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).

Tips

Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

about 3/4 cup
49 calories; protein 2g; carbohydrates 9.7g; dietary fiber 2.5g; sugars 3.7g; fat 0.6g; saturated fat 0.1g; cholesterol 0.3mg; vitamin a iu 6074.8IU; vitamin c 8.4mg; folate 16mcg; calcium 52mg; iron 0.4mg; magnesium 18.9mg; potassium 212.1mg; sodium 642.5mg; thiamin 0.1mg.

1 vegetable

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