Roasted Chipotle Butternut Cream Soup

Oh, for the days when I could grow my own butternut squash.  We moved to country acreage over 25 years ago thinking we would be able to grow our own vegetables and fruits.  We were quickly disappointed to find out that at 1000 feet and in the “rain forest”, our suburban home was much better suited to such pursuits.  After many, many failed gardens, fruit tree, berry and flower plantings, we mostly have conifers, rhododendrons and maple trees.  When I find some nice looking butternuts, I do find myself looking back to days of suburban living and our large, productive garden with longing.  I picked up these at our local produce outlet and decided to finally make a recipe that had been in my files for years.  I, of course, made some changes, had my photographer husband take some photos along the way and am going to share the adventure here–and it was an adventure.  This is not one of our simple, easy, quick recipes.  It’s pretty involved…the soup is complex in preparation and flavor–not a bad trade-off, is it?

Roasted Chipotle Butternut Cream Soup

Preheat the oven to 400 degrees.

4 medium butternut squash

Cut in half and scoop out seeds.  Save these scoop-ings, we will use them later.

Oil a baking sheet and place the squash cut side down.  Poke holes in the skin.

1 large onion

4 large celery stalks

4 large carrots

Cut vegetables into large pieces.

Coat with 2 tablespoons olive oil.

Spread on a baking sheet.

Place both baking sheets in to preheated oven and bake for 40-45 minutes until vegetables are browned and tender.

While your vegetables are roasting, cover the scooped seeds and fiber from the squash with 4-6 cups of water in a saucepan and bring to a boil.  Simmer.

Roasting vegetables releases their natural sugars and intensifies flavor.

Being careful to not burn your fingers :), scoop out flesh of butternut.

Place the roasted vegetables into a large stock pot or dutch oven with one more tablespoon oil. Add butternut squash you have removed from skins.

Stir and continue to brown the vegetables.

Prepare 1/3 cup canned chipotle peppers.

Scrape seeds from peppers with edge of a knife.  These peppers pack plenty of heat with the seeds removed.  I dare you to leave to them in!

Rinse away any remaining seeds by placing peppers in a strainer and using your sink sprayer.

Add peppers to vegetables.

Strain broth from your saucepan into vegetables.

Simmer until the vegetables are very, very soft.

Puree with hand blender in pot or you could use a glass blender or food processor to puree.

Stir in two cans of  full fat coconut milk…13.5 oz and 19 oz or whatever sizes you have on hand :).

Incorporate the milk.

Season to taste with salt/pepper.

Serve with love.

Serve with sour cream to tame the heat.

A non -dairy sour cream substitute would make this a completely vegan soup.

The flavors are complex, with just enough heat to tantalize your taste buds without making you scream for WATER!



This post is part of Tempt My Tummy Tuesday


Filed under Gluten Free, Grain Free, Lunch, Main Dish, Vegan

5 responses to “Roasted Chipotle Butternut Cream Soup

  1. That looks amazing. I prefer my soups to be really savory, so I would love this version of butternut soup

    • gracefultable

      Hi Brenda,
      Let me know how it turns out if you try it! The creaminess with the complex flavors was a hit with us :).

  2. I understand the disappointment in moving to the country and trying to grow your own food! My tiny little raised bed garden in the city produced so well – here in the country I am always fighting critters, weeds, and heavy clay soil. But I have been able to grow butternut squash! Can’t wait to try this soup with some I have frozen!

    • gracefultable

      Hi Melinda
      Hope you enjoy it! We can’t have everything in life; I love our country setting even with it’s disappointments!

  3. Wow, that soup looks absolutely wonderful. Thanks for all the great pictures and recipe. Thank you, also, for linking to Tempt My Tummy Tuesday.

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