Southwestern Butternut Squash Soup

Name: Southwestern Butternut Squash Soup
Yield: Serves 4
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 , medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step); 3 medium, shallots, peeled and quartered; 1/4 cup, vegetable oil; , Salt and pepper; 4 cups, low-sodium chicken broth (see note); 1 tablespoon, honey; 1 teaspoon, lime juice; 1/2 teaspoon, ground cumin; 1/4 cup, heavy cream; 2 tablespoons, finely chopped fresh cilantro leaves; 1 tablespoon, minced chipotle chiles in adobo sauce; , Sour cream (optional)

9 comments

Appears in Cook's Country October/November 2008

This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

Instead of onions, which imparted a sharp taste to our Southwestern Butternut Squash Soup, we switched to shallots, which have a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we coo...

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