I was recently thumbing through Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster when I came across a recipe for Chipotle-Squash Soup. I love winter squash in just about any form and was intrigued by the use of chipotle peppers and rosemary for flavoring in this soup. It turns out that they work great together!
This delicious soup will definitely warm you up, especially if you go overboard on the chipotle pepper like I did. Since I really like the heat and flavor of chipotle pepper, I found a few big ones in the can, chopped them up and added them to the soup. Then, just to throw caution to the wind, I added a few more teaspoons of adobo sauce to the boiling broth. Needless to say, my soup turned out fairly spicy. If you follow the directions, though, I’m sure your soup will be much milder than mine. To be safe, start with one chipotle chile (or 1/2 of one) and add more to your liking.
To keep the soup mild, start by adding just a small amount of chipotle then taste the broth. You can always add more if you’d like more spice or smokiness. As far as the rosemary, I only added about 1 tablespoon because I didn’t want it to overwhelm the other flavors. I garnished each bowl of soup with a dollop of sour cream. Yumm!
Chipotle-Squash Soup with Fresh Rosemary
-recipe from Fresh Every Day: More Great Recipes From Foster’s Market by Sara Foster
Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. I often dress it up with a dollop of creme fraiche or sour cream mixed with fresh lime juice. Serves 8 to 10 (makes about 2 1/2 quarts)
1 small winter squash such as pumpkin, butternut or acorn (2 to 2 1/2 pounds), halved and seeds removed
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, chopped
2 large carrots, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, chopped
6 cups chicken or vegetable broth
1-2 chipotle chiles in adobo, seeded and chopped (use less for a milder soup)
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1-2 tablespoons chopped fresh rosemary
1/2 cup pumpkin seeds, toasted and salted, for garnish
Preheat oven to 400°F. Place the squash, cut side down, on a baking sheet with sides. Add 1 cup water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
Meanwhile, melt the butter and the remaining 2 tablespoons olive oil in large saucepan over medium heat. Add onion, reduce the heat to low and cook, stirring occasionally, for 10 to 15 minutes, until the onion is very soft and light brown. Add carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
Add broth, chipotle chiles, 2 teaspoons salt and 1/2 teaspoon pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out squash flesh with large spoon. Discard skin and add the flesh to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
Remove the soup from heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of food processor fitted with metal blade and puree until smooth, or puree the soup directly in pot using immersion blender. Reheat if necessary and serve warm, garnished with toasted, salted pumpkin seeds.