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
Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Sodium: 374mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10085IU | Vitamin C: 23.8mg | Calcium: 48mg | Iron: 0.8mg