Mexican Butternut Squash Soup
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 6-8
Ingredients
  • 1 medium-sized butternut squash, peeled and chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 5 cups vegetable broth
  • 1 bay leaf
  • 2 chipotle chiles in adobo sauce (or more if you’d like it spicy!)
  • 2 tsp cumin
  • ½ tsp coriander
  • ½ cup non-dairy milk (I used regular unsweetened almond milk)
  • cilantro, for serving
  • lime wedges, for serving
Instructions
  1. First, chop all vegetables. To make the butternut squash easier to peel and chop, consider piercing it several times with a sharp knife and nuking for 2 minutes or so. This softens the skin and makes it just that much less likely that you’ll cut your finger off!
  2. Heat a bit of olive oil in a soup pot over medium heat. Add the onion and saute 2-3 minutes. Add the garlic and saute another 2-3 minutes, until the onion is softened and beginning to brown.
  3. Add the rest of the vegetables (squash, carrots and celery), vegetable broth, and bay leaf. Simmer until vegetables are tender and starting to get mushy, about 45-50 minutes.
  4. While soup is simmering, chop chiles, cilantro and lime wedges.
  5. Remove bay leaf from the soup. (If you don’t, it’s no big deal. I actually forgot and it turned out fine!) Add chopped chiles and puree until smooth using an immersion blender. (If you don’t have an immersion blender, you can transfer the soup in batches to a blender and then into another pot or a bowl.)
  6. Stir in cumin, coriander, and milk.Taste and adjust seasonings - you can add more chiles if you’d like it spicier!
  7. Serve hot. Garnish with chopped cilantro and a squeeze of lime juice.
Notes
Adapted from http://www.anothermarvelousmeal.com/2011/10/mexican-spiced-butternut-squash-soup.html
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/11/mexican-butternut-squash-soup/