Chipotle Butternut Soup

This warming soup of butternut squash and chipotle peppers is perfect for those
colder autumn nights. Not to mention it is basically a one pot dish which means
very little cleanup.

Servings: 8 people

Author:

Prep Time
30 minutes

Cook Time
1 hour, 30 minutes

Total Time
2 hours

Course:

Soup

Cuisine:

American

Keywords:

soup butternut squash chipotle Autumn recipes

Instructions

1 In your pot on medium heat add the butter along with the celery, onion, bell
pepper, and salt. Saute for 10-15 minutes.
2 Add the butternut squash pieces along with the MSG, paprika, black pepper, and
garlic. Stir well and saute for another 10 minutes.
3 Pour in the stock of choice and the chipotle peppers with the adobo they come
canned with. Give everything a stir and bring to a boil. Finally reduce to a low
simmer, place the lid on the pot, and let cook for 1 hour or until the squash is
extremely soft.
4 Using a stick blender (or a standing blender in batches) blend everything
together until smooth. Optionally you can pass everything through a sieve,
however I don't find it necessary with this type of soup.
5 While the soup is cooking you can make the garnish. In a pan saute the sliced
mushrooms with butter until dark. Remove from the heat and mix with freshly
chopped parsley. Add to the soup and grate over a little gruyere and drizzle of
oil before serving.

Chipotle Butternut Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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