Smoky Butternut Squash Soup

Smoky Butternut Squash Soup Submitted by AmyInCA
Smoky Butternut Squash Soup Submitted by AmyInCA
This soup is hearty and healthy. The smokiness from the chipotle chili balance perfectly with the sweetness from the apple and butternut squash.




3 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 small leek, use white and pale-green parts only, thinly sliced and rinsed well 1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks 1 teaspoon finely grated fresh ginger 2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes 1 pound red yam, peeled and cut into 1-inch cubes 6 cups chicken/vegetable stock 1 medium chipotle chili (canned in adobo sauce), can substitute with 1 tablespoon of smoke paprika for no heat version of this recipe Kosher salt and freshly ground pepper ¼ cup crème fraîche ¼ cup pine nuts, toasted

Nutritional information

No nutrition information available


In a large pot, heat oil over medium heat. Saute garlic and leek until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or paprika. Working in batches, transfer mixture to a blender, and puree until smooth; transfer pureed soup to a large bowl or another pot. For safety, remove cap from the blender lid and cover with a dish towel to prevent spattering. Season with salt and pepper to taste. Dollop a teaspoon of crème fraîche and a teaspoon of toasted pine nuts right before serving.