Winter Squash Soup with Chipotle Peppers and Cream
- 1 medium butternut squash
- 1 medium acorn squash
- 4 tablespoons olive oil
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 garlic cloves, minced
- salt and pepper
- 3/4 teaspoon cayenne pepper
- 6 cups vegetable broth
- 8 ounces Whipping Cream
- 1 small jar chipotle chili in adobo sauce, chopped, for topping
- 3 tablespoons fresh cilantro, chopped, for topping
- sour cream, for topping
Preheat oven to 400°F. Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons of olive oil to coat insides of squash. Lay face down on baking sheet and bake in preheated oven for 30-40 minutes or until tender. Use remaining olive oil to saute carrots, celery and onion in a medium sized stock pot until tender. Add garlic, salt & pepper and cayenne pepper, sauté an additional 2-3 minutes. Remove squash from oven and let cool. The squash can be cooked and cooled overnight or well in advance of the soup preparation.
Scoop meat from squash and add to pot with vegetables. Add vegetable broth, bring to a boil. Reduce heat, cover and simmer for 30 minutes. When vegetables are very tender use an immersion blender or food processer to puree the soup. Add whipping cream to the pureed soup, stir to blend and return to heat until ready to serve. Place the toppings in small serving bowls on the table and allow guests to garnish their soup.
I have made this soup many times but I also cut the amount of cayenne down too. I just love this soup.
-mustang sally, on 2/8/16
Award winning Soup
I have won not 1 but 2 soup-off contests with this recipe! It is delicous and I will make this frequently every year. I do omit the heavy cream and half the cayenne pepper in half when I make this for myself.
-Stacy, on 10/23/14
Our go to fall recipe!
I have made this dish several times. It is a favorite! The amount of Cayenne it calls for is a bit much since we have little children so I cut it to 1/4 teaspoon and it's perfect! I have yet to place the toppings since it is so good as is!
-Aubrey M., on 10/1/14
Favorite Fall Soup
I have make this once every two weeks during the fall. I do not use the cream but top with brown sugar that I mix with pumpkin pie spice. Made it for the teacher's souper lunch at school & everyone loved it.
-Tina M, on 9/15/14
Creamy Spicy Goodness
I made this during the Valentine's Day snow storm. I did not have cayenne pepper but used chili powder instead. I loved the soup and did not use the peppers but had them for my husband ..who loved it with them. I soup had a little spice with the chili powder, just enough for me. The next day a cooked Chirizo sausage in small coins and topped the soup with them. This was a HIT!!
-KAYSEA63, on 2/16/14
A friend of mine made this for us. It was delish! The sour cream helps balance the heat of the cayenne. We chose not to add the chipotle chili; loved the cilantro as a topper. A nice low-carb. recipe. It's a keeper!
-Tee Kay, on 2/4/14
great over all
Just a touch too much cayenne pepper, next time will cut back on that, did not use chipotle peppers because of the cayenne
-trisha, on 1/20/14
It's a go to!
This is a go to soup for us. My son is vegan so I made some modifcations. I simply use the immersion blender and skip the cream. For the rest of the family, we substitute with 0% Fage for the sour cream. With a salad, it is a healthy dinner that everyone can enjoy!
-Jules, on 1/9/14
Going in the recipe file!
I've made this soup twice already this winter. The first time I omitted the acorn squash and it was not missed. I too agree that 3/4 tsp of cayenne is a little much for my family and have cut it back to a scant 1/2 tsp cayenne and it is much more to our liking. A real warm up on a cold day or a great first course to dinner.
-Beth M., on 1/6/14
Delicious!!!! and EASY
So good but beware, it makes a lot! The cream really softens the pepper to perfection. This is a keeper : )
-Cabin, on 1/1/14