You may have tried spicy squash soup before. But you haven’t tried the squash soup with chipotle peppers and adobo sauce. Seriously, if you like smoky, sweet, spicy. Here is the soup waiting for you.
It’s a soup that’s as simple as chopping, sautéing, and mixing, but plan ahead: you’ll want to cook it slowly. This is mostly in the afternoon for the perfect balance of flavors.
Watch Making Butternut Chipotle Soup
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Chipotle Butternut Pumpkin Soup
Earthy, smoky, hot and sweet.
Preparation time 20 minutes
Cooking time 6 hours
Total time 6 hours 20 minutes
Serve 8 servings
Calories 119 kcal
- 4 pounds butternut squash, peeled, seeded and finely chopped
- 1 yellow onion, chopped
- 2 cloves of garlic
- 3 cups unsalted chicken broth
- 3 adobo chili peppers, diced
- adobo sauce 1 teaspoon
- Add 1/2 teaspoon salt to taste
- 1 pinch pepper to taste
- Sour cream as a topping option
Move Butternut Squash yellow onion and garlic in slow cooker.
In a separate large mixing bowl Combine chicken broth, paprika, adobo sauce, and salt. Stir well and pour the mixture over the vegetables in the slow cooker.
Set the slow cooker to low, cover, and cook the mixture for 6 hours.
when cooking is done Put the soup in a blender (in batches) and blend until smooth. Return the soup to the slow cooker. (To keep warm) Add salt and pepper to taste.
Ladle soup into bowls and top with sour cream (optional). Service.
Calories: 119kcal Carbohydrates: 29g Protein: 3g Fat: 1g Saturated Fat: 1g Sodium: 656mg Potassium: 893mg Fiber: 5g Sugar: 6gVitamin A: 24393IUVVitamin C: 55mg Calcium: 120mg Iron: 2mg
Keyword Chipotle in Adobo Sauce, Chipotle Pepper
Categories: Food & Drinks
Source: INN NEW YORK CITY