Chipotle Butternut Squash Soup
Updated Oct 20, 2022, Published Dec 17, 2013
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Chipotle Butternut Squash Soup
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
Calories: 73kcalCarbohydrates: 11gProtein: 1gFat: 3gSodium: 374mgPotassium: 394mgFiber: 2gSugar: 2gVitamin A: 10085IUVitamin C: 23.8mgCalcium: 48mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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