Chipotle Butternut Squash Soup
For soup:
1 medium butternut squash (3 1/2 - 4 pounds)
1 Tbs olive oil
1 qt chicken stock or broth
4 oz cream cheese, room temperature
1/4 cup brown sugar
1 tsp ground chipotle pepper
kosher salt
freshly ground white pepper
For the seeds:
1 - 2 tsp olive oil
1 1/2 Tbs brown sugar
1/4 tsp kosher salt
pinch ground chipotle pepper
Preheat oven to 350°F.
Cut squash in half lengthwise and remove all seeds and strings from the cavity, reserving the seeds. Pour olive oil on a rimmed backing sheet and spread it evenly with the cut sides of the squash to coat the pan.
Bake at 350°F for 35 - 45 minutes, until done and a knife easily pierces the thickest part of the squash.
While the squash is cooking, separate the seeds from the strings and wash in a colander to remove all bits of squash. Pat the seeds dry on a paper towel. Toss with 1 tsp of olive oil to coat, then add the brown sugar, salt and chipotle pepper. Toss to coat well and set aside.
When the squash is done, remove it from the oven and let it rest until cool enough to handle. Lower the oven temperature to 300°F. Spread the squash seeds in a single layer on a cookie sheet and place them in the oven. Toast for 10 - 15 minutes until they start to pop and the aroma starts to fill the kitchen. Stir once or twice to toast them evenly. Let them cool on the cookie sheet until cool enough to handle.
While the seeds are toasting, scoop the flesh of the squash into a bowl and add the cream cheese. Process in batches in the food processor or blender until smooth, adding chicken stock as necessary to thin the puree. Pour the puree and any remaining chicken stock into a 3 1/2 qt or larger saucepan. Add the brown sugar, ground chipotle and salt and pepper to taste. If the soup is still too thick, add up to 1 cup of water or more chicken stock until you reach your desired consistency. Bring the soup up to temperature over low heat. Ladle the soup into a bowl, and top with a sprinkling of the toasted squash seeds.
Note: Because the volume of the squash will vary, you may need more or less chicken stock to achieve the right consistency. This soup can easily be made vegetarian by substituting vegetable broth for the chicken stock. Vegan or lactose intolerant? Simply eliminate the cream cheese and substitute 4 oz of silken tofu.
1 medium butternut squash (3 1/2 - 4 pounds)
1 Tbs olive oil
1 qt chicken stock or broth
4 oz cream cheese, room temperature
1/4 cup brown sugar
1 tsp ground chipotle pepper
kosher salt
freshly ground white pepper
For the seeds:
1 - 2 tsp olive oil
1 1/2 Tbs brown sugar
1/4 tsp kosher salt
pinch ground chipotle pepper
Preheat oven to 350°F.
Cut squash in half lengthwise and remove all seeds and strings from the cavity, reserving the seeds. Pour olive oil on a rimmed backing sheet and spread it evenly with the cut sides of the squash to coat the pan.
Bake at 350°F for 35 - 45 minutes, until done and a knife easily pierces the thickest part of the squash.
While the squash is cooking, separate the seeds from the strings and wash in a colander to remove all bits of squash. Pat the seeds dry on a paper towel. Toss with 1 tsp of olive oil to coat, then add the brown sugar, salt and chipotle pepper. Toss to coat well and set aside.
When the squash is done, remove it from the oven and let it rest until cool enough to handle. Lower the oven temperature to 300°F. Spread the squash seeds in a single layer on a cookie sheet and place them in the oven. Toast for 10 - 15 minutes until they start to pop and the aroma starts to fill the kitchen. Stir once or twice to toast them evenly. Let them cool on the cookie sheet until cool enough to handle.
While the seeds are toasting, scoop the flesh of the squash into a bowl and add the cream cheese. Process in batches in the food processor or blender until smooth, adding chicken stock as necessary to thin the puree. Pour the puree and any remaining chicken stock into a 3 1/2 qt or larger saucepan. Add the brown sugar, ground chipotle and salt and pepper to taste. If the soup is still too thick, add up to 1 cup of water or more chicken stock until you reach your desired consistency. Bring the soup up to temperature over low heat. Ladle the soup into a bowl, and top with a sprinkling of the toasted squash seeds.
Note: Because the volume of the squash will vary, you may need more or less chicken stock to achieve the right consistency. This soup can easily be made vegetarian by substituting vegetable broth for the chicken stock. Vegan or lactose intolerant? Simply eliminate the cream cheese and substitute 4 oz of silken tofu.
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