Chipotle Butternut Squash Soup
I made this soup for dinner this week and accidentally made it so spicy that we had to take huge swigs of water between each bite just to keep from sweating. But I pulled back on the chipotle in adobo (a lot) and this version is smokey, comforting, and has just a little bit of heat. The chicken broth can easily be swapped out for a vegetarian broth and you can do part sweet potato if you don't have enough butternut squash or want to mix it up.
Smoky Butternut Squash Soup with Goat Cheese Toasts
Adapted from Food & Wine
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- One 3-pound butternut squash, peeled and diced (about 8 cups)
- 2 teaspoons chopped canned chipotle in adobo
- 7 cup chicken broth
- 1 tablespoon honey
- 1 demi (half) baguette
- 1/4 cup goat cheese
- Kosher salt
- 2 tablespoons finely chopped chives, for garnish
In a large pot over medium, heat 2 tablespoons of the oil. Add the onion and cook until softened, 4-5 minutes. Stir in the squash and chipotle and cook for 1 minute. Add the broth and honey and bring to a boil. Reduce to a simmer and cook until the squash is tender, 25-30 minutes.
Meanwhile, preheat oven to 400F. Cut the baguette into 1-inch thick slices on the bias and brush both sides of the bread with the remaining oil. Place on a baking sheet and bake until golden and crispy, 10-12 minutes. Allow to cool slightly before spreading bread slices with goat cheese and sprinkling with half the chives.
Using an immersion blender or in the jar of a blender, puree the soup until smooth. Season to taste with salt. Divide among bowls and garnish with the remaining chives.