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Spicy Butternut Squash Soup

October 12, 2015 by Talia Bunting 4 Comments

What’s your cozy food? When the weather is dreary and all you want to do is snuggle up inside with a good book, what do you make? I’m a cliche. When this happens, I make soup. Friday and Saturday were both kind of grey days, and we were having a few friends over Friday night. So, I, being the cliche that I am, decided to make butternut squash soup.

Spicy Butternut Squash Soup

I’ve grown weary of the traditional butternut squash soup flavors so I poked around online and found Food and Wine did a take with chipotle peppers. I liked that idea, so I added them. Here’s my own version.

My Notes on my Spicy Butternut Squash Soup Recipe

There are a lot of different ways to make butternut squash soup, the base recipe is onions, butternut squash, chicken stock. Your other ingredients are what make your butternut squash soup unique.

I’ve been learning about sweating ingredients in my online class. Sweating develops a much deeper flavor than you might get if you simply sautéed them for a few minutes. It’s my new favorite. When you sweat your ingredients, make sure the heat is lower so the onions don’t brown too much.

You can make your own crème fraîche (which I recommend because it’s SO easy and much cheaper). Or, in a pinch you can use sour cream.

My sister in law, who I love so much, doesn’t peel her butternut squash. It works for her. It does not work for you. Peel your squash.

5.0 from 1 reviews
Smoky Butternut Squash Soup
 
Save Print
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
Recipe type: Dinner
Serves: 8-10 servings
Ingredients
  • 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
Instructions
  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
3.4.3177

 

Filed Under: All Recipes, Soup

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Comments

  1. Katie Swan says

    October 20, 2015 at 8:04 pm

    Had this tonight. DELISH. I may have gone back for seconds, twice.

    Reply
    • Talia Bunting says

      October 21, 2015 at 9:32 am

      yeah! I’m so glad!!!

      Reply

Trackbacks

  1. Curry Roasted Acorn Squash Soup - Talia Bunting says:
    October 20, 2015 at 7:26 am

    […] Don’t forget to sweat those onions! […]

    Reply
  2. The Top Ten Pantry Staples Always in My Kitchen - Talia Bunting says:
    January 22, 2016 at 12:24 pm

    […] and are perfect for salad dressings and sauces but will also add great flavor to curries or this Spicy Butternut Squash Soup. (They tend to be a bit pricier at the grocery store, but at my local international grocery store […]

    Reply

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