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Servings:

Chipotle Infused Squash Soup

This squash soup recipe is made with butternut squash, and is infused with chipotle and ginger. The final result is a very flavorful, silky, and elegant soup.

Total Time

45min

5.0

2 Ratings

Author: The Frugal Chef

Servings:

Ingredients

•

Leek , rinsed, sliced

•

1 Tbsp

Olive Oil

•

4 cups

Butternut Squash , cut

or Any Kind of Squash

•

Pear , quartered, cored

•

2 in

Fresh Ginger , peeled

•

4 cups

Water

•

Chipotle Peppers in Adobo Sauce

•

3 sprigs

Fresh Thyme

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1/2 cup

Kemps Half & Half

or Coconut Milk

•

1 pinch

Ground Nutmeg

•

1 pinch

Ground Cloves

•

to taste

Bread , cubed

•

as needed

Olive Oil

Cooking Instructions

Heat the Olive Oil (1 Tbsp) in a pot, and add the Leek (1) , Butternut Squash (4 cups) , Pear (1) , and Fresh Ginger (2 in) . Cook, stirring occasionally, until leek starts browning, about 8 minutes.

Add the Water (4 cups) , Fresh Thyme (3 sprigs) , and Chipotle Peppers in Adobo Sauce (1) . Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.

For croutons, place the Bread (to taste) in a skillet, and drizzle with Olive Oil (as needed) . Season with Salt (to taste) and Ground Black Pepper (to taste) , and mix well. Cook over medium heat until crisp, shaking skillet often.

When the squash is cooked, discard the chipotle, ginger, and fresh thyme. Allow to cool down a bit, then blend in a blender until creamy. Return to pot, and season with salt and pepper.

Add Kemps Half & Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch) , and Ground Cloves (1 pinch) .

Mix, heat through, and serve topped with croutons. Enjoy!

Nutrition Per Serving

CALORIES

176

FAT

7.2 g

PROTEIN

3.0 g

CARBS

28.5 g