Southwestern Butternut Squash Soup | America's Test Kitchen

Name: Southwestern Butternut Squash Soup | America's Test Kitchen
Ingredients: 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step); 3 medium shallots , peeled and quartered; 1/4 cup vegetable oil; Salt and pepper; 4 cups low-sodium chicken broth (see note); 1 tablespoon honey; 1 teaspoon lime juice; 1/2 teaspoon ground cumin; 1/4 cup heavy cream; 2 tablespoons finely chopped fresh cilantro leaves; 1 tablespoon minced chipotle chiles in adobo sauce; Sour cream (optional)

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This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.

Keywords

Southwest (Tex-Mex)
Soups
Fruits & Vegetables
Vegetables
US & Canada
Main Courses

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Ingredients

1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
3 medium shallots , peeled and quartered
1/4 cup vegetable oil
Salt and pepper
4 cups low-sodium chicken broth (see note)
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced chipotle chiles in adobo sauce
Sour cream (optional)