- 3 tablespoons olive oil, divided
- 1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth, divided
- 2 teaspoons minced canned chipotle chiles in adobo
- 1 teaspoon minced canned chipotle chiles in adobo
- 1/2 cup sour cream
- Salt and freshly ground black pepper
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Directions- Heat the oven to 400 degrees F.
- Brush 1 tablespoon of the olive oil over the cut side of the squash and sprinkle with salt and pepper to taste. Place it cut-side up on a baking sheet and bake until fully soft, around 45 minutes. Take it out of the oven and allow it to cool down.
- Heat a large heavy pot over medium-high heat with the rest of the olive oil. Add the onion, celery, and carrots, then season lightly with salt. Cook until softened, about 10 minutes. Stir in the garlic and cook for another 2 minutes. Add the squash flesh to the pot and mix well. Pour in 4 cups of the chicken broth and bring it to a boil. Lower the heat, cover, and let it simmer until the veggies are completely tender, roughly 30 minutes.
- Remove from heat and use an immersion blender to puree the mixture until silky smooth. If it's too thick, add some of the leftover broth to reach your preferred texture. Stir in 2 teaspoons of chipotle chiles, then adjust salt and pepper as needed.
- For the chipotle cream, combine 1 teaspoon of chipotle chiles with the sour cream in a small bowl. Season to taste with salt and pepper. Ladle the soup into bowls and add a spoonful of chipotle cream on top of each serving.
Imagine the golden glow of roasted butternut squash blending into a velvety bisque, crowned with a smoky chipotle cream that dances on your tonguethis soup transforms cozy fall nights into pure magic. A chipotle chile is a smoked, dried jalapeo, often packed in rich adobo sauce for that perfect smoky kick. Roasting caramelizes the squash's natural sweetness, while a classic mirepoix of onion, celery, and carrots builds irresistible depth. Swap chicken broth for veggie to keep it light and plant-based.
Start with the suggested chipotle, taste, and ignite your sensesit's warmth in every swirl! Whip up this nourishing delight alongside crusty bread or as elegant shots for guests. Leftovers? They get even better after a gentle reheat. Double for a crowd, garnish with pepitas, cilantro, or lime, and let the flavors inspire your next gathering. Dive in and savor the season's embrace!
