Chipotle Butternut Squash Soup

Chipotle Butternut Squash Soup
Chipotle Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed

  • 2

    medium carrots, chopped

  • 1

    large onion, chopped

  • 2

    celery ribs, chopped

  • 3

    tablespoons butter

  • 2

    medium tart apples, peeled and cubed

  • 3

    garlic cloves, minced

  • 3

    cans (14-1/2 ounces each) chicken broth

  • 1

    cup unsweetened apple cider or juice

  • 1

    chipotle pepper in adobo sauce, seeded and chopped

  • 1/2

    teaspoon salt

  • 1/2

    cup sour cream

Directions

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 for 20-25 minutes or until vegetables are tender. 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).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: