Smoky Butternut Squash Soup

5.0
(5,363)
2 Reviews

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with a swirl of crème fraîche.

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on May 16, 2017
Smoky Butternut Squash Soup
Photo: © Christina Holmes
Active Time:
30 mins
Total Time:
1 hr
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • One 3-pound butternut squash, peeled and diced (8 cups)

  • 1 small canned chipotle in adobo, chopped

  • 7 cups chicken or turkey stock or low-sodium broth

  • 2 tablespoons honey

  • Salt

  • 1 cup crème fraîche

  • 1/4 cup finely chopped chives, plus more for garnish

Directions

  1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.

  2. Puree the soup until smooth; season with salt.

  3. In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.

Originally appeared: November 2012

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