Smoky Squash Soup Recipe

Level: Easy

Yield: Serves 6 to 8

Nutritional Information (per serving): Calories 248; Total Fat 10g; Saturated Fat 2g; Carbohydrates 37g; Dietary Fiber 5g; Sugar 6g; Protein 7g; Cholesterol 0mg; Sodium 1063mg

Total Time: 50 minutes

Active Time: 35 minutes

This butternut squash soup has a smoky kick from chipotle peppers and a dusting of smoked paprika that brightens the creamy base.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1 small red onion, sliced
• 1 tablespoon tomato paste
• 2 medium carrots, chopped
• 2 chipotles in adobo, chopped
• 1 pound russet potatoes, peeled and diced
• 1 butternut squash (about 2 pounds), peeled, seeded, and diced
• Kosher salt and freshly ground black pepper
• 4 cups low-sodium chicken broth
• Smoked paprika, for garnish

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Directions

1. Warm the olive oil in a large, wide pot over medium heat. Add the cumin and red onion and cook, stirring occasionally, until the onion softens, about 3 minutes. Stir in the tomato paste, carrots, and chipotles and cook until the carrots begin to brown, about 8 minutes.
2. Increase the heat to high and add the potatoes and squash, stirring to coat. Season generously with salt and pepper and cook until the potatoes begin to soften, about 5 minutes. Pour in the chicken broth and bring to a boil.
3. Reduce heat to a gentle simmer, cover, and cook until the potatoes and squash are tender, about 15 minutes. Carefully blend the soup in batches in a blender until smooth, or use an immersion blender in the pot. Reheat over medium heat, adjust seasoning, and serve garnished with smoked paprika.
4. Copyright 2016 Television Recipe Iseasy, G.P. All rights reserved