Southwestern Butternut Squash Soup | Oregonian Recipes

Name: Southwestern Butternut Squash Soup | Oregonian Recipes
Ingredients: 1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1 1/2-inch chunks; 3 medium shallots, peeled and quartered; 1/4 cup vegetable oil; Salt and freshly ground pepper; 4 1/2 cups low-sodium chicken or vegetable broth (divided); 1 tablespoon honey; 1 teaspoon lime juice; 1/2 teaspoon ground cumin; 1/4 cup whipping cream; Water as needed; 2 tablespoons finely chopped fresh cilantro; 1 tablespoon minced canned chipotle chiles in adobo sauce; Sour cream, for garnish (optional)

recipes.oregonlive.com

Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck -- they have more usable flesh.

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Ingredients

1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1 1/2-inch chunks
3 medium shallots, peeled and quartered
1/4 cup vegetable oil
Salt and freshly ground pepper
4 1/2 cups low-sodium chicken or vegetable broth (divided)
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 cup whipping cream
Water as needed
2 tablespoons finely chopped fresh cilantro
1 tablespoon minced canned chipotle chiles in adobo sauce
Sour cream, for garnish (optional)