An absolutely delicious soup made with pureed roasted butternut squash and flavored with the best of the southwest: chipotle chili, lime, honey, cumin and cilantro.
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into chunks about 1 inch in size
- 3 medium shallots, peeled and quartered
- 1/4 cup vegetable oil
- salt and pepper
- 4–5 cups chicken broth
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1/2 teaspoon ground cumin
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon minced chipotle chiles in adobo sauce
- Optional: sour cream and tortilla chips
- Place your oven rack in the middle position and heat the oven to 400 degrees. Place squash, shallots, oil, 1 teaspoon of salt and 1/2 teaspoon pepper in a large bowl and toss to coat evenly. Then pour out onto a large, rimmed, roasting pan or baking sheet. Roast, stirring occasionally, until golden brown and softened, about 35-45 minutes.
- Add 1/2 cup broth to the pan and scrape up any browned bits with a wooden spoon. Return to the oven and roast again for five minutes to glaze the vegetables.
- In two batches, puree the squash and shallot with broth in a blender until smooth. Pour out into a large sauce pan or dutch oven and stir in the honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat, adding broth or water to adjust the consistency to your liking. Just prior to serving, stir in cilantro and chilies. Serve with a dollop of sour cream or tortilla chips. The soup will keep in the fridge for a few days.
- Category: soup
- Cuisine: Mexican
- Serving Size: 1