A little bit spicy.
A little bit sweet.
Incredibly, ridiculously, lusciously creamy.
It's serious velvety Heaven in a bowl, and perfect for those frigid winter days that are quickly and unrelentingly barreling our way.
I love butternut squash soup, but my usual objection is that some places tend to make it so sweet that it tastes like candy. I'm usually really hesitant to order it at restaurants for this exact reason. I prefer soups with a spicy, savory edge, and just a tiny hint of sweetness...so that's what I did here!
If I buy the full squash, it sort of sits and languishes for weeks until I have to throw it out because every time I look at it, I'm all like "Ugh! I don't want to deal with that!"
So I encourage you do what works best for you. Nothing more expensive than totally wasted food!
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Chipotle Maple Butternut Squash Soup
2 tablespoons olive oil
1 large onion, diced
2 large garlic cloves, smashed
1-2 chipotles in adobo sauce, finely minced (use 2 for extra spicy soup)
3 pounds butternut squash, peeled and cut into 1” chunks
1 teaspoon sweet smoked spanish paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 cups low or no-sodium chicken broth (vegetable broth works, too!)
1/2 cup heavy cream (substitute full-fat canned coconut milk for a vegan or dairy-free version)
2 tablespoons maple syrup
Candied chopped pecans, minced fresh cilantro, for garnish (optional)
Heat olive oil in a large pot over medium heat, then add the onions, garlic, and chipotles. Sauté for 2 minutes until onions are soft and garlic is fragrant.
Add the squash, paprika, salt, pepper, and stir to coat well. Pour in the broth and bring to a boil. Lower heat and let simmer 15-20 minutes, or until squash is very tender.
Remove from heat and let cool 20 minutes, then add the cream and maple syrup, and transfer to a blender to puree in batches until very smooth. Return to pot and bring up to a simmer again.
Taste and season with additional salt and pepper, if needed.
Serve garnished with candied pecans and cilantro.