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.
1 large butternut squash
3 tablespoons olive oil
1 medium onion
3 stalks celery
2 garlic cloves
6 cups chicken broth
2 teaspoons minced canned chipotle chiles in adobo
sour cream for garnish
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.
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.
Using a hand blender, blend all ingredients until smooth. Mix chipotle into soup and season with salt and pepper to taste.
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.
Adapted from a recipe from Marcela Valladolid on the Food Network.