Chipotle Butternut Squash Soup

Name: Chipotle Butternut Squash Soup
Prep time: 35 min
Cook time: 40 min
Yield: 12 servings
Ingredients: 1 cup unsweetened apple cider or juice; 3 tablespoons butter; 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed; 2 medium carrots, chopped; 2 celery ribs, chopped; 3 cans (14-1/2 ounces each) chicken broth; 1 chipotle pepper in adobo sauce, seeded and chopped; 1/2 cup sour cream; 3 garlic cloves, minced; 1 large onion, chopped; 1/2 teaspoon salt; 2 medium tart apples, peeled and cubed

Cook: 40 min

Prep: 35 min

Ready: 75 min

Servings: 12 servings

Calories: 323.13

Ingredients

1 1 cup unsweetened apple cider or juice
2 3 tablespoons butter
3 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed
4 2 medium carrots, chopped
5 2 celery ribs, chopped
6 3 cans (14-1/2 ounces each) chicken broth
7 1 chipotle pepper in adobo sauce, seeded and chopped
8 3 garlic cloves, minced
9 1 large onion, chopped
10 1/2 teaspoon salt
11 1/2 cup sour cream
12 2 medium tart apples, peeled and cubed

Directions

1
In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes.
2
Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
3
Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

Nutrition per serving

323.13 Calories

25.82g Carbs

27.07g Protein

12.99g Fat

Allergens

milk egg fish tree nuts wheat soy sesame

Chipotle Butternut Squash Soup

Directions

Nutrition per serving

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Allergens