January and February are my most favorite months to make all sorts of soups for dinner. Not only do we come from eating all kinds of treats during the holidays, but the weather just calls for something warm to keep our bodies fueled.
Butternut squash and chipotle in adobo is one of my favorite combinations. In this soup I am using only one chipotle in adobo from a can, it gives the soup a nice piquancy and smoky flavor. Coconut milk enhances the sweetness of the squash while making the soup creamy and velvety.
Chipotle in adobo is found easily at any grocery store in the Hispanic aisle. If you do not know what to do with the leftover chiles, keep them in an airtight container in the fridge and add them to taco meat, or your next pot of chili. You can scratch the seeds out with the back of a spoon for a less spicy flavor.
Ingredients
1 medium butternut squash
1 tablespoons vegetable oil
2 tablespoons butter
1 large onion, diced
3 garlic cloves, minced
1 chipotle in adobo + 1 tablespoon sauce (from a can)
2 cups canned coconut milk
Salt to taste
Optional Garnishes:Â Apple slices, Mexican crema, toasted pepitas.
Method:
Preheat the oven at 400F. Peel the squash and clean the seeds, cut in half length wise. In a cooking tray lined with parchment paper, place butternut squash cut side down, drizzle with vegetable oil. Roast until fork tender and caramelized, about 25 minutes. Remove from the oven and let cool slightly, cut in large pieces.
Place a large pot over medium heat. Add butter, onion, garlic, and chipotle in adobo. Cook stirring occasionally until onion is translucent and fragrant, about 5 minutes. Add roasted butternut squash and coconut milk. Season with a dash of salt. Stir and cook on high for about 5-7 minutes.
Transfer the soup into a blender. You may need to do this in 2 batches, depending on the size of your blender. Remove the center piece on the top of the blender and place a folded kitchen towel over the hole to avoid splashes. Blend on high until smooth and creamy. Return the to the pot. Taste and season with salt to your preference. Cook on low until warmed through. Serve immediately.
Optional: garnish with apple slices, a swirl of Mexican crema or sour cream, and top with toasted pepitas. Enjoy!
