Chipotle Butternut Squash Soup
Chipotle Butternut Squash Soup
Servings: 10 Half Cup servings
Calories: 73kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 1 2 pound butternut squash, peeled, seeded, and cut into 1 inch cubes
- 4-5 cups gluten-free chicken or vegetable broth
- 1 chipotle pepper in adobo minced, plus some of the sauce for garnish
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium-high heat.
- Add the onion and carrots and sauté until soft, about 5 minutes.
- Add the squash, 4 cups chicken broth, and chipotle pepper.
- Bring to a boil, cover, and reduce heat to simmer until the squash is tender, about 30 minutes.
- Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
- If the soup is too thick, add a little more broth.
- Taste and season with salt and pepper.
- Return the soup to the pot and heat gently on the stovetop before serving.
- Serve with a drizzle of the adobo sauce for garnish, if desired.
Nutrition
Nutrition Facts
Chipotle Butternut Squash Soup
Amount Per Serving
Calories 73
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 374mg16%
Potassium 394mg11%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 10085IU202%
Vitamin C 23.8mg29%
Calcium 48mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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