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Chipotle Infused Squash Soup

15 INGREDIENTS • 6 STEPS • 45MINS

Chipotle Infused Squash Soup

Recipe

5.0

2 ratings
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.
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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.
author_avatar
The Frugal Chef
http://thefrugalchef.com/

45MINS

Total Time

$4.47

Cost Per Serving

Ingredients

Servings
4
us / metric
Leek
1
Leek, rinsed, sliced
Olive Oil
1 Tbsp
Olive Oil
Butternut Squash
4 cups
Butternut Squash, cut
or Any Kind of Squash
Pear
1
Pear, quartered, cored
Fresh Ginger
2 in
Fresh Ginger, peeled
Water
4 cups
Water
Chipotle Peppers in Adobo Sauce
1
Chipotle Peppers in Adobo Sauce
Fresh Thyme
3 sprigs
Fresh Thyme
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Half and Half
1/2 cup

Sponsored

Kemps Half & Half
or Coconut Milk
Ground Nutmeg
1 pinch
Ground Nutmeg
Ground Cloves
1 pinch
Ground Cloves
Bread
to taste
Bread, cubed
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
176
Fat
7.2 g
Protein
3.0 g
Carbs
28.5 g
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author_avatar
The Frugal Chef
http://thefrugalchef.com/

Cooking Instructions

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step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
Add Kemps Half & Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).
step 5 Add Kemps Half & Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).
step 6
Mix, heat through, and serve topped with croutons. Enjoy!
step 6 Mix, heat through, and serve topped with croutons. Enjoy!

Tags

Appetizers
American
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Pumpkin
Side Dish
Mexican
Vegetables
Soups & Stews
Winter
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