Although I’m not a huge winter foods person, I LOVE butternut squash soup. I doubt I’m the first person to think of adding chipotle, but it really gives this sweet, creamy soup a smokey kick. I garnished with simple parsley, but roasted pumpkin seeds or big fat crunchy croutons would be a great topping.
If you’re looking for a last-minute, easy soup that’s a little different but will keep Thanksgiving purists happy, this is the one.
- 1 medium-sized butternut squash, peeled and roasted at 350 degrees F for 40 minutes (dice, toss with 1 tsp oil and salt and pepper and place on a baking sheet or in a roasting pan)
- 3 cups of your favorite stock
- 2 Tbsp olive oil
- 1 small diced yellow onion
- 1 dried chipotle chile (or 1 chipotle chile from a can of chipotle in adobo)
- 1/4 cup tequila (or white wine)
- 1 Tbsp fresh thyme
- 1/2 tsp cumin
- 3 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 3/4 cup soaked cashews
- 3/4 cup almond milk
- In a large, heavy-bottomed pot over medium heat, sauté onion, chipotle chile, red pepper flakes, garlic until onion is translucent. Add diced, roasted butternut squash and chipotle and sauté for 5-10 minutes. Deglaze pan with tequila and cook for 1-2 more minutes. Add stock, cumin, salt and pepper and bring to a simmer.
- In a blender, puree cashews and almond milk until smooth.
- If you have an immersion blender, add cashew cream to the squash mixture and blend in the pot until smooth. If you're using a regular blender, take the butternut squash mixture off the heat and let cool for 20 minutes. Add squash and stock to your blender of cashew cream and combine until smooth. Return soup to the same pot and reheat. Adjust seasoning if necessary.
- Serve garnished with parsley, roasted pumpkin seeds and/or homemade garlic croutons.