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

  • 1/2

    cup sour cream

  • 1/2

    teaspoon salt

  • 1

    chipotle pepper in adobo sauce, seeded and chopped

  • 1

    cup unsweetened apple cider or juice

  • 3

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

  • 3

    garlic cloves, minced

  • 2

    medium tart apples, peeled and cubed

  • 3

    tablespoons butter

  • 2

    celery ribs, chopped

  • 1

    large onion, chopped

  • 2

    medium carrots, chopped

  • 1

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

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).

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