Recipes for the season: Southwestern Butternut Squash Soup
The warmth of this soup is in the temperature - and the chiles. Perfect for a brisk, autumn day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.buckscountytaste.com.
Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Wooden spoon
- Blender
- Immersion blender
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Stove
- Ladle
- Kitchen timer
Ingredients
- 1 medium butternut squash (about 3 lbs), peeled, seeded & cut into 1 ½” chunks
- 3 medium shallots, peeled & quartered
- ¼ c vegetable oil
- Salt
- pepper
- 4 cups low-sodium chicken broth
- 1 Tbsp honey
- 1 tsp lime juice
- ½ tsp ground cumin
- ¼ cup heavy cream
- 2 Tbsp finely chopped fresh cilantro
- 1 Tbsp minced chipotle chiles in adobo sauce
- Sour cream (optional)
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