• Butternut Squash Soup With Chipotle

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    • 4 Tbsp. butter
    • 1/2 x yellow onion chopped
    • 6 x roasted garlic cloves
    • 1 med butternut squash - (abt 2 1/2 lbs)
    • 1 Tbsp. dry rosemary
    • 1 Tbsp. dry oregano
    • 1 Tbsp. dry thyme
    • 1/2 Tbsp. salt
    • 1/2 Tbsp. freshly-cracked black pepper
    • 1/4 c. extra virgin olive oil
    • 2 c. canned beef stock
    • 1/2 c. Madeira - (to 3/4 c.)
    • 1/2 c. cream Salt to taste
    • 1 Tbsp. chipotle and tomato puree see * Note


    1. * Note: Look for the chipotle chiles, preserved in a tomato and spice sauce, in the Mexican food section of the grocery store. Puree them for this recipe, then chill leftover puree for use in other dishes and sauces.
    2. Cut squash in half lengthwise and scoop out the seeds. Mix together rosemary, oregano, thyme, salt, pepper and oil and rub on all the surfaces except the skin. Place the squashes cut-side down on the baking sheet and put three of the garlic cloves under each seed cavity. Place in a 350-degree oven for about 30 min or possibly till easily pierced with a fork. When cold sufficient to handle, peel off the skin and tough strings and puree the squash, the herbs and garlic.
    3. Heat the butter in a large saucepan and cook the onion till translucent/soft. Add in the stock and the squash-garlic mix and bring to a simmer, stirring to blend. Remove from the heat and add in the Madeira, cream and chipotle puree. Whisk thoroughly and taste for salt. Serve warm with Valley of the Moon Syrah.
    4. This recipe yields six 8-oz servings.

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