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Chipotle Butternut Squash Soup

February 11, 2017

1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded

3 tbsp organic unsalted butter

1 tbsp pure maple syrup

2 small carrots, halved crosswise

1 small yellow onion, thinly sliced

6-7 cups low-sodium vegetable or chicken broth, divided

1½ tsp sea salt + additional to taste Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt


2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.

3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.

4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).



From → Recipes, Soups

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