Chipotle Butternut Squash Soup Food

CHIPOTLE BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

BUTTERNUT SQUASH-CHIPOTLE BISQUE

Steps:

• Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve.
• Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool.
• Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes.
• Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool.
• Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle.
• Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper.
• Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
• In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
• In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE

Steps:

• Preheat oven to 400°F.
• Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
• Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
• Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
• Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
• Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.

ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP

Steps:

• In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

ORANGE AND CHIPOTLE-KISSED BUTTERNUT SQUASH BISQUE

Steps:

• If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
• Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
• In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.