Chipotle Butternut Squash Soup

Butternut squash already has a very nice sweet flavor and the recipes I was making tasted more like dessert than the main course. I decided to try and pair the sweetness of butternut squash and apple with some spicy chipotle powder. This soup has a wonderful balance of spicy and sweet and pairs well with some chopped bacon or pulled pork.

15 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	2312
Fat:	2 g
Carbohydrates:	572 g
Protein:	57 g
Calculated per serving.

by Dawn

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Serves: 12

Ingredients

2 Tbsp 2 Tbsp 2 Tbsp Bacon Grease
1.5 - 2 lb 1.5 - 2 lb 1.5 - 2 lb Butternut Squash, cubed
1 whole 1 whole 1 whole Yellow Onion, chopped
1.5 cup 1.5 cup 1.5 cup Apple Juice, unsweetened
4 cup 4 cup 4 cup Chicken Broth (Organic, Free Range, Low Sodium)
2 cup 2 cup 2 cup Water
1 tsp 1 tsp 1 tsp Chipotle Powder
1 tsp 1 tsp 1 tsp Garlic Powder
1 tsp 1 tsp 1 tsp Sea Salt
.75 tsp .75 tsp .75 tsp Black Pepper

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt fat over medium heat in large stock pot.
Add onion and butternut squash and saute until softened, about 10 minutes.
Turn the heat up to medium-high, stir in apple juice and let simmer for 2-3 minutes.
Add broth and water and bring to a boil.
Once soup is boiling, reduce heat and let simmer for 60 minutes.
Stir in spices and let simmer for another 2-3 minutes.
Remove from heat and let the soup cool slightly.
Blend using an immersion blender, or in batches using a standard blender.
Garnish with chopped bacon, ham, pulled pork or anything you would like.

Notes

When it comes to spices in any recipe, I always season to taste. I would start with 1 tsp chipotle powder. If you want to kick it up, add more. We used 1½ tsp and it was just the right amount of spice for us.