This squash soup recipe is made with butternut squash and is infused with chipotle and ginger. The final result is a very flavorful, silky and elegant soup that can be made with your favorite type of squash. Acorn and delicatta would work beautifully in this soup but I would shy away from spaghetti squash due to the consistency.
Chipotles are smoked jalapeño peppers that are canned in a tomato sauce called adobo. They add a beautiful spicy and smoky flavor to foods. They are packed with their seeds so they can be quite hot. The amount of chipotles that you choose to use will depend on how much heat you like to eat.
You can make this soup vegan if you would like. Simply substitute the half and half with coconut milk. You could also leave it as is after blending.
This soup is plenty thick and needs no thickener. However, if you want to thicken it you can do so by adding a little of roux. Simply melt some butter and add some flour. Whisk constantly until the flour is cooked and it is smooth and lump free.
This is a very nice soup to serve as an appetizer at Thanksgiving and Christmas. It has a nice kick to it but is not excessively spicy. The ginger, nutmeg and cloves add a indistinct hint of the Holidays.
This is what you are going to need for this delicious squash soup recipe:
1 leek – sliced and thoroughly washed
1 TBS olive oil
About 4 cups of cut up squash – I used butternut
1 pear – cored and quartered
A piece about 2 inches of fresh ginger – peeled and smashed
4 cups of water
1 chipotle pepper in adobo
3 or 4 sprigs of thyme
Salt & Black pepper to taste
½ cup half and half or coconut milk or regular milk
A pinch of ground nutmeg
A pinch of ground cloves
Heat the olive oil in a pot and add the washed and drained leeks, squash, pear and ginger. Cook, stirring occasionally, until leeks start browning – about 8 minutes. Add the water, thyme sprigs and chipotle pepper. Bring to a boil, cover and reduce the heat. Let the soup simmer for about 20 minutes until the squash is completely cooked through.
When the squash is cooked discard the chipotle, ginger pieces and thyme. Allow cooling down a bit and blend until creamy. Return to pot and season with salt and pepper to taste. Add the half and half or coconut milk or milk and mix well. Add the nutmeg and cloves. Mix, heat through and serve. Top with croutons if using.
FOR THE CROUTONS:
Salt and pepper
Place the cubed bread in a skillet and drizzle with oil. Season with salt and pepper, mix well, and cook for a few minutes until bread is crisp. Shake the skillet often.
No croutons – CALORIES 140.87; FAT 3.76 grs (sat 2.22; mono 1.05; poly 0.26); PROTEIN 2.83 grs ; FIBER 4.62 grs; CARBS 27.47 grs; CHOLESTEROL 11.19 mg; IRON 1.59 mg; SODIUM 611.45 mg; CALCIUM 125.62 mg