Appetizers / Soups / Salads

Butternut Squash Soup with Chipotle takes 80 minutes to prepare.

Butternut Squash Soup with Chipotle takes 30 minutes to cook.

Butternut Squash Soup with Chipotle makes 8 servings.

The ingredients for Butternut Squash Soup with Chipotle are:

5 cup, cubes Butternut Squash (one large squash, cooked)
4 cup (8 fl oz) Chicken Broth
.75 cup, chopped Onions, raw
2 garlic cloves
2 tbsp Canola Oil
1-2 serving 1 chipotle Pepper in 1 tsp. adobo Sauce, chopped
Salt and black pepper to taste

Garnish (optional):
Crema, sour cream, Greek yogurt, chives, cilantro, parsley

Here is how you make Butternut Squash Soup with Chipotle:

Oven 350 degrees. Cut the squash in half lengthwise; de-seed with a spoon. Place cut side down on heavy baking sheet lined with aluminum foil. Prick with a sharp knife in a few places. Place in oven for 30-40 minutes, until squash is very tender. Cool. Using large spoon, scoop squash from skin. Heat oil in heavy stockpot. Add onion. Smash garlic and peel; add to pot. Saute for about 5 minutes. Add pepper. Saute 2 minutes. Add broth and squash to pot. Bring to boil, then lower heat. Simmer for 30 minutes. Use an immersion blender to puree soup until creamy. Alternately, puree in batches in blender or food processor with vented lid.To serve, top individual serving with crema or yogurt, fresh herbs. Alternately, add a couple of tablespoons of half and half. Serving Size:?Makes 8, 1-cup servings

The nutritional information for Butternut Squash Soup with Chipotle is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 94.8

• Total Fat: 4.0 g
• Cholesterol: 2.5 mg
• Sodium: 503.6 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.0 g
• Protein: 1.9 g