Chipotle Butternut Squash Soup

By bweber

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

Preparation

Step 1

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).