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
- 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.
- 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.
- 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.
- Copyright 2016 Television Recipe Iseasy, G.P. All rights reserved
