Butternut Chile Soup - Denver Green Chili

By MiMaRee

Ingredients

• 2 lbs butternut squash (1 small-medium)
• 1 tbsp olive oil
• 1/4 cup chopped onion
• 3 garlic cloves
• 1 14.5 oz can vegetable broth
• 1 tbsp maple syrup
• 1/4 tsp nutmeg
• 1/4 cup mild green chiles
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste
• garnish: sliced jalapenos or chopped cilantro

Details

Servings 6
Preparation time 15mins
Cooking time 65mins
Adapted from denvergreenchili.com

Preparation

Step 1

Preheat oven to 400 degrees.
Cut the butternut squash in half and scoop out the seeds. Brush the cut surface with olive oil and place face down in a baking dish.
Bake for about 45 minutes or until soft. Let cool.
While the squash is cooling, sautee onion over medium heat in a small skillet with about 2 tsp olive oil for about 2-3 minutes.
Crush the garlic cloves and add to the onions and sautee another 1-2 minutes.
Scoop the butternut meat out of the shells and dump into a blender or food processor. (It should be about 4 cups of squash.)
Add the onion-garlic mixture and vegetable broth. Blend until smooth.
Add remaining ingredients and blend until smooth.
This is a fairly thick soup, and you can add more vegetable broth to make it thinner.
Adjust seasonings and chile to taste and blend in.
Serve hot or cold & enjoy!