Butternut Squash Soup With Chipotle Recipe

Name: Butternut Squash Soup With Chipotle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. butter; 1/2 x yellow onion chopped; 6 x roasted garlic cloves; 1 med butternut squash - (abt 2 1/2 lbs); 1 Tbsp. dry rosemary; 1 Tbsp. dry oregano; 1 Tbsp. dry thyme; 1/2 Tbsp. salt; 1/2 Tbsp. freshly-cracked black pepper; 1/4 c. extra virgin olive oil; 2 c. canned beef stock; 1/2 c. Madeira - (to 3/4 c.); 1/2 c. cream Salt to taste; 1 Tbsp. chipotle and tomato puree see * Note

Servings: persons

4 Tbsp. butter
1/2 x yellow onion chopped
6 x roasted garlic cloves
1 med butternut squash - (abt 2 1/2 lbs)
1 Tbsp. dry rosemary
1 Tbsp. dry oregano
1 Tbsp. dry thyme
1/2 Tbsp. salt
1/2 Tbsp. freshly-cracked black pepper
1/4 c. extra virgin olive oil
2 c. canned beef stock
1/2 c. Madeira - (to 3/4 c.)
1/2 c. cream Salt to taste
1 Tbsp. chipotle and tomato puree see * Note

1
* Note: Look for the chipotle chiles, preserved in a tomato and spice sauce, in the Mexican food section of the grocery store.
2
Puree them for this recipe, then chill leftover puree for use in other dishes and sauces.
3
Cut squash in half lengthwise and scoop out the seeds.
4
Mix together rosemary, oregano, thyme, salt, pepper and oil and rub on all the surfaces except the skin.
5
Place the squashes cut-side down on the baking sheet and put three of the garlic cloves under each seed cavity.
6
Place in a 350-degree oven for about 30 min or possibly till easily pierced with a fork.
7
When cold sufficient to handle, peel off the skin and tough strings and puree the squash, the herbs and garlic.
8
Heat the butter in a large saucepan and cook the onion till translucent/soft.
9
Add in the stock and the squash-garlic mix and bring to a simmer, stirring to blend.
10
Remove from the heat and add in the Madeira, cream and chipotle puree.
11
Whisk thoroughly and taste for salt.
12
Serve warm with Valley of the Moon Syrah.
13
This recipe yields six 8-oz servings.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 Tbsp. butter, 1/2 x yellow onion chopped, 6 x roasted garlic cloves, 1 med butternut squash - (abt 2 1/2 lbs), and more.

Yes, Butternut Squash Soup With Chipotle Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!