- 1 medium butternut squash, cut in half, lengthwise
- 1 medium acorn squash, cut in half, lengthwise
- 4 tbsp. olive oil, divided
- 2 whole carrots, coarsely chopped
- 2 stalk of celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 cloves of garlic, minced
- salt and pepper
- 3/4 tsp. cayenne pepper
- 6 c. vegetable broth
- 8 oz. whipping cream
- 3 tbsp. fresh cilantro, chopped, for topping
- 1 small jar chipotle chili in adobo sauce, chopped, for topping
- sour cream, for topping
Preheat oven to 400°F. Cut butternut and acorn squash in half lengthwise. Use 2 tbsp. 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 sauté 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.
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