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Servings:  20-24

Total Time: 20 minutes

Chipotle Butternut Soup

This creamy Butternut Soup takes flavor to a new southwestern level. With a sour cream spider web added, this soup makes a dressy and comforting dish for Halloween.

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Ingredients: 

1 large butternut squash

3 tablespoons olive oil

1 medium onion

3 stalks celery

3 carrots

2 garlic cloves

6 cups chicken broth

2 teaspoons minced canned chipotle chiles in adobo

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sour cream for garnish

Directions:

Preheat the oven to 400  degrees F.  Chop onions, celery, and carrots.  Prepare the squash by washing it and then puncture the skin multiple places with a knife (similar to prepping a potato to be baked).  Place on a pan in the oven for 45 minutes.  Meanwhile, chop onions, celery, and carrots.  

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Once the butternut squash is tender, remove from the oven and let it cool.  In a heavy pot over medium-high heat add 2 tablespoons of olive oil, chopped vegetables, and a pinch of salt.  Saute until tender.  Add the garlic and saute for another minute. Scoop the butternut squash flesh into the pot and stir.  Add 4 cups of chicken broth and bring to a boil.  Reduce the heat to low, cover the pot, and simmer for approximately 30 minutes or until all vegetables are tender. 

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Using a hand blender, blend all ingredients until smooth.  Mix chipotle into soup and season with salt and pepper to taste.

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Add sour cream to a piping bag.  Design spider web by piping the sour cream in 3 small to large circles and make lines through the circle by placing a knife in the center of the inner circle and pulling the knife through the top layer of the soup to the side of the bowl.  Continue with this process until a web design is created.  

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Adapted from a recipe from Marcela Valladolid on the Food Network.

Add a side that compliments your menu:

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