Name: Chipotle Infused Squash Soup
Total time: PT2700.0S
Yield: 4
Ingredients: 1 Leek; 1 tablespoon Olive Oil; 4 cup Butternut Squash; 1 Pear; 2 inch Fresh Ginger; 4 cup Water; 1 Chipotle Peppers in Adobo Sauce; 3 sprig Fresh Thyme; to taste Salt; to taste Ground Black Pepper; 1/2 cup Half and Half; 1 pinch Ground Nutmeg; 1 pinch Ground Cloves; to taste Bread; as needed Olive Oil

This squash soup recipe is made with butternut squash, and is infused with chipotle and ginger. The final result is a very flavorful, silky, and elegant soup.

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Appetizers

American

Southwestern

Blender

Stove

Weeknight Dinners

Intermediate

Low Salt

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Lunch

Healthy

Shellfish-Free

Dinner

Fall

Vegetarian

Pumpkin

Side Dish

Mexican

Vegetables

Soups & Stews

Winter

Chipotle Infused Squash Soup

calories

total_fat

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trans_fat

cholesterol

total_carbohydrate

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Leek

Olive Oil

tablespoon

Butternut Squash

Pear

Fresh Ginger

inch

Water

Chipotle Peppers in Adobo Sauce

Fresh Thyme

sprig

Salt

to taste

Ground Black Pepper

Half and Half

Ground Nutmeg

pinch

Ground Cloves

Bread

as needed

Heat the {@1:} in a pot, and add the {@4:}, {@0:}, {@3:}, and {@2:}. Cook, stirring occasionally, until leek starts browning, about 8 minutes.

Heat the Olive Oil (1 tablespoon) in a pot, and add the Leek (1 N/A) [Rinsed, Sliced], Butternut Squash (4 cup) [Cut], Pear (1 N/A) [Quartered, Cored], and Fresh Ginger (2 Inch) [Peeled]. Cook, stirring occasionally, until leek starts browning, about 8 minutes.

Heat the Olive Oil (1 tablespoon) in a pot, and add the Leek (1), Butternut Squash (4 cup), Pear (1), and Fresh Ginger (2 inch). Cook, stirring occasionally, until leek starts browning, about 8 minutes.

Add the {@2:}, {@1:}, and {@0:}. Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.

Add the Water (4 cup), Fresh Thyme (3 sprig), and Chipotle Peppers in Adobo Sauce (1 N/A). Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.

Add the Water (4 cup), Fresh Thyme (3 sprig), and Chipotle Peppers in Adobo Sauce (1). Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.

For croutons, place the {@2:} in a skillet, and drizzle with {@1:}. Season with {@3:} and {@0:}, and mix well. Cook over medium heat until crisp, shaking skillet often.

For croutons, place the Bread ( to taste) [cubed] in a skillet, and drizzle with Olive Oil ( as needed). Season with Salt ( to taste) and Ground Black Pepper ( to taste), and mix well. Cook over medium heat until crisp, shaking skillet often.

For croutons, place the Bread (to taste) in a skillet, and drizzle with Olive Oil (as needed). Season with Salt (to taste) and Ground Black Pepper (to taste), and mix well. Cook over medium heat until crisp, shaking skillet often.

When the squash is cooked, discard the chipotle, ginger, and fresh thyme. Allow to cool down a bit, then blend in a blender until creamy. Return to pot, and season with salt and pepper.

Add {@2:} and mix well. Add the {@1:}, and {@0:}.

Add Half and Half (1/2 cup) and mix well. Add the Ground Nutmeg (1 pinch), and Ground Cloves (1 pinch).

Mix, heat through, and serve topped with croutons. Enjoy!

Chipotle Infused Squash Soup

45MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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