Chipotle Butternut Squash Soup
By bweber
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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
Details
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).
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