Tuesday, April 1, 2014

Chipotle Butternut Squash Soup

So I've come to terms that it is no longer winter here on the west coast, therefore I must stop making winter soups. As hard as it is to put them aside, I look forward to making more spring cuisine. Read; cool, refreshing, and topped with fresh herbs. Gone are the days of staying warm under a blanket while your boyfriend asks to turn on the A/C because it's 80 degrees out (too hot for his Connecticut blood). Gone are the days of having hot coffee instead of iced. Gone are the days of heavy soups. Well after this one of course. One last one for good measure. Obvi. 

Chipotle Butternut Squash Soup

  • 2 cups butternut squash, peeled and diced
  • 1 small carrot, finely chopped
  • 1 green onion, sliced
  • 1/2 tsp. ground cumin
  • 1 tbsp. coconut oil
  • 2 garlic cloves, minced
  • 2 cups vegetable broth, separated
  • 1 (14.5-oz.) can diced tomatoes
  • 3 oz. goat cheese
  • 1/4 cup fresh basil, chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 2 cups fresh chopped spinach
  • 2-3 pieces of bacon, cooked and crumbled
In a large soup pot, heat the coconut oil over medium-high heat. Add in the squash, carrot, green onion, and cumin. Saute for 10 minutes. Once softened slightly, add in the garlic and cook another minute.

Add in 1 1/2 cups of the vegetable broth and bring to a boil. Reduce the heat to a simmer and cover, cooking 10-12 minutes allowing the vegetables to completely soften. Remove from heat and allow the mixture to cool slightly.

Add the cooled mixture to a large blender or use a immersion handheld blender to puree the soup mixture, the tomatoes, goat cheese, basil, chipotle pepper, and remaining broth. Process until smooth. 

Return to the soup pot and add in the beans, corn, and spinach. Cook over medium-low heat until the spinach has wilted, and the corn and beans have heated through. Serve in large soup bowl. Garnish with crumbled bacon. 

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