Recipe: Butternut Squash Soup with Chipotle Crema

butternut squash soup culinary thymesFinally!

Some chilly weather here in Texas. I think last night it even dipped into the upper 30s.

You know what that means — soup.

Enjoy these seasonal flavors and stay warm! -alyce eyster

Photo: Fulton Davenport

Recipe: Butternut Squash Soup with Chipotle Crema
Author: 
Recipe Type: soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 2 Tblsp unsalted butter
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1tsp. cinnamon
  • 3 butternut squash, peeled and cubed
  • 6 cups chicken stock
  • 1½ cups cream
  • pinch of grated nutmeg
  • Chipotle Crema:
  • 1 cup Mexican Cream
  • 1 tsp chipotle Chile
Instructions
  1. In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until translucent. Add the cinnamon and stir to release aroma.
  2. Add the squash, chicken stock and cream. Simmer until the squash is tender, about 30 minutes. Add the nutmeg.
  3. Let the soup cool slightly. In a blender, puree the soup in small batches. You may add water if the soup is too thick at this point.
  4. Return the soup to the pot, warm through and season with salt and pepper.
  5. Chipotle Crema: Puree the crema and chipotle in a food processor until completely combined. Serve each bowl of soup with a dollop of the crema.