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Chipotle Infused Squash Soup
Recipe

15 INGREDIENTS • 6 STEPS • 45MINS

Chipotle Infused Squash Soup

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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Chipotle Infused Squash 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.
45MINS
Total Time
$4.47
Cost Per Serving
Ingredients
Servings
4
US / Metric
Leek
1
Leek, rinsed, sliced
Olive Oil
1 Tbsp
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
Fresh Thyme
3 sprigs
Salt
to taste
Half and Half
1/2 cup
Half and 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
Nutrition Per Serving
VIEW ALL
Calories
176
Fat
7.2 g
Protein
3.0 g
Carbs
28.5 g
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Cooking InstructionsHide images
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 Half and Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).
step 5 Add Half and 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
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Appetizers
American
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Soup
Winter
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