Smoky Butternut Squash Soup
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
  • ½ stick of clarified butter
  • 5-6 shallots diced
  • 6 pounds of butternut squash diced
  • 4 chipotle peppers from a can, seeds removed, chopped
  • 12 cups of chicken stock
  • ½ cup of dry white wine
  • ⅓ cup of cream
  • ½ cup of chives
  • 1 cup of crème fraîche
  • salt
  1. Sweat onions in large heavy bottomed pan on medium low heat for 15-20 minutes, until soft and almost butter like.
  2. Add wine and reduce until almost gone
  3. Add butternut squash and peppers, stir and cook for a minute
  4. Add stock, bring to a boil and reduce to medium low. Simmer for 30 minute, until squash is very soft.
  5. Puree and season with salt. If soup is still too thin, continue cooking on medium heat until thick.
  6. Once soup is desired thickness add cream.
  7. In separate sauce pan heat crème fraîche on low heat, add chives.
  8. Serve soup with a drizzle of chive crème fraîche
Recipe by Talia Bunting at