Chipotle Butternut Soup

We arrived home from our Thanksgiving trek to Michigan on Sunday to a mostly bare fridge – my quest to work through our giant monthly farm share was apparently successful – all I have left is butternut squash, onions and sweet potatoes. After a weekend away, and being in the car for six hours, I was looking for something easy to cook up for weeknight dinners.

I settled on my old standby – butternut squash soup, but I was searching for new flavors to zip it up a bit. I had a jar of chipotles in adobo sauce that I had previously pureed, and since the spicy thai butternut soup went over so well a couple weeks ago, I thought that chipotles might work just as well as curry – and I was right. The finished soup has a lovely balance of spicy, smoky and sweet flavors, and now I’ve got a few meals in the bank for the week.

Chipotle Butternut Squash Soup
Serves 8
4 Weight Watchers points per serving

1 2lb butternut squash
1 acorn squash
1 small onion, minced
1 T butter
2 cloves garlic, minced
4 cups chicken stock
2-3 cups water
1 1/2 cup whole milk
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
3 T maple syrup
1 tsp smoked paprika
1 T chipotle in adobo puree
salt & pepper to taste

  1. Preheat oven to 400 degrees. Slice squash in half, scoop out seeds, and place face down on a cookie sheet. Roast for 60 minutes, or until squash is tender, and you can easily pierce the skin with a paring knife. Remove squash, and let cool. Scoop out the flesh, and place in a food processor, and process until smooth. You should have about 4-5 cups of puree.
  2. Heat a large pot on the stove over medium heat. Add butter and onions and saute until onion softens – 3-4 minutes. Add garlic and cook for 1 minute. Add squash, stock, cinnamon, ginger and allspice. Stir, and heat through. If soup is still very thick (mine was), begin adding water until the soup is just a tiny bit thicker than you would like it. Add the maple syrup, chipotle puree and smoked paprika, and stir to combine. Add milk, stir, and heat through. Season with salt and pepper to taste, and if the soup is still too thick, add a bit more water.

Garnish with chopped cilantro and serve with air popped popcorn.

One thought on “Chipotle Butternut Soup

  1. Pingback: I Made Soup!!! | Seriously, You're Taking My Bagels?

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