Chipotle Butternut Squash Soup
Whelp folks, we’ve finally “sprung” forward and the days are officially getting longer. I love this time of the year on the farm because we can literally watch the farm slowly wake up from her long winter’s nap. The snow has finally melted, the sun has been shining and our first round of greenhouse crops is germinating well and the garlic that’s out in the field (we plant garlic in the late fall) is growing like a champ! And while spring is lingering right around the corner, it’s still officially winter and we’re still “officially” eating winter crops.
This soup is absolutely wonderful. It’s spicy, sweet and topped with some crispy chorizo (we had our butcher make some chorizo sausage from our pigs and it’s so dang good!) If you’re a vegetarian just skip that part and then the soup will actually be vegan. However, if you’re a meat eater I would highly suggest going the extra step here. The crispy sausage adds a lot of flavor and texture and we can’t get enough! This is a great soup to whip up on a chilly March evening and I hope you all enjoy it as much as we do.
Grab a poon and dig in!
Cheers from Tumbleweed Farm.
Chipotle Butternut Squash Soup
Prep Time: 20 minutes Cook Time: 1 hour Serves: 4
- 1 large butternut squash (about 3 pounds) sliced in half and seeded
- 3 tablespoons olive oil, divided
- 1 medium sized yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1-2 chipotle chilies in adobe sauce minced + 2 teaspoons adobe sauce (use only one chile for a more mild soup)
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- pinch of salt and pepper
- 4 cups low sodium chicken stock (or veggie broth)
- 1/2 cup full fat coconut milk (blended prior to adding to the soup) *See Note
- 1 tablespoon pure maple syrup
- 1/2 pound fresh Mexican chorizo (not the cured Spanish chorizo) Leave out for a vegan soup
- Minced Parsley or Cilantro for serving
- Preheat the oven to 425. Place the butternut squash halves on a baking sheet and drizzle with 1 1/2 tablespoons olive oil. Place the squash cut side down and roast until tender, about 45 minutes.
- Heat the remaining 1 1/2 tablespoons oil in a large dutch oven over medium-high heat. Add the onion and cook, stirring often until translucent and fragrant, about 8 minutes. Add the garlic, chipotle chilies, adobe sauce, spices and a pinch of salt and pepper. Scoop out the butternut squash flesh and add that to the pan. Add the chicken stock and bring to a boil. Reduce the heat and simmer on low for about 10 minutes.
- Carefully transfer the soup to a high speed blender and blend on high until completely smooth and creamy. You can use an immersion blender but the soup wont be nearly as creamy. Stir in the coconut milk and maple syrup. Give the soup a taste test and adjust spices as needed.
- Heat a large skillet over medium heat. Add the chorizo and cook, using a wooden spoon to break up the meat, until no longer pink in the middle and slightly crispy. About 5 minutes. Remove the meat from the pan (reserving the pan juices) and drain on paper towels.
- Divide the soup between bowls and top with the crispy chorizo and drizzle with chorizo oil left in the pan. Garnish with parsley or cilantro.
Notes*Whenever I recipe calls for not using a whole can of coconut milk I always suggest blending the whole can in a blender before measuring out. Reserve the rest of the coconut milk for your morning coffee, smoothies, or baked goods. *This recipe is slightly adapted from Half Baked Harvest