Butternut squash is a fruit, yes a fruit, that grows on a vine. A winter squash that is rich in fiber, manganese, magnesium, potassium and vitamins A, C & E, butternut squash has a sweet nutty taste similar to pumpkin. It has an outer yellow skin and an orange fleshy pulp that becomes a deep orange and sweetens as it ripens. It’s seeds are edible, either raw or roasted, and it’s outer skin softens and becomes edible when it is roasted. Speaking of roasting, roasting vegetables caramelizes them and adds a depth of flavor to a recipe. Soup can be made easily just on the stovetop but I wanted to give my Chipotle Butternut Squash Soup an extra depth of flavor so I roasted the vegetable mixture first. Yes, you have to do that extra step of roasting the vegetables in the oven but, trust me with this, it’s so worth it! Finish it off with a sour cream swirl and you will even impress yourself with this one!
Roasted Chipotle Butternut Squash Soup
1 pkg. (20 oz.) chopped butternut squash, 5 cups
2 Gala apples, peeled, cored, chopped, 2 cups
1 onion, chopped, 1 cup
2 Tbs. butter, melted
1 tsp. kosher salt
1/8 tsp. chipotle chile pepper*
2 cans (14 1/2 oz. each) chicken broth**
1/2 cup half and half
sour cream swirls, suggested garnish
1. Preheat oven to 425F.
2. On large baking sheet with sides toss butternut squash, apples, onion, butter, kosher salt and chipotle until evenly coated.
3. Roast 25 minutes or until vegetables are tender, caramelized and golden.
4. In blender puree half of vegetable mixture and one can chicken broth until smooth. Transfer to pot. Repeat with remaining vegetable mixture and chicken broth.
5. Stir in half and half. Cook over medium heat until heated through.
6. Garnish with a sour cream swirl.
Makes 6 cups.
*Feel free to increase the amount of chipotle chile pepper to 1/4 tsp. if you are daring and want a good kick of spice heat!
**For Meatless Monday just substitute vegetable broth for the chicken broth!