Butternut Squash Chipotle Soup

dinner — lunch

Butternut Squash Chipotle Soup

Prep:

15 minutes

Cook:

40 minutes

Serves

2-4

If you haven't noticed, October — January are soup months in my house. Ryan likes to refer to me as "the soupstress." This butternut squash chipotle soup is one of my best creations! Another favorite is my detox soup recipe you can get HERE

I actually got the idea from Red O, but this is a million times healthier!

I always want to get soup out, but they're usuallymadewith heavy creams and cheeses. High in fat and completely unnecessary. Don'y worry…I've got you boo!

I could eat squash every day…and I do!I'm weird, but it's my fave. There are tons of different kindsand it can be put inanything. Pizza, salads, bowls, as pasta, tacos, soups, etc.

My #1 is Butternut Squash.Have you ever just thrown it in the oven with a little olive oil? It's like candy.

The sweetness that comes out when you roast it makes it a perfect candidate to go with my second favorite thing, chipotle peppers!

Here is what you'll need….

BUTTERNUT SQUASH CHIPOTLE SOUP RECIPE

Ingredients

1 medium butternut squash, seeds removed and cubed (or pre-cut about 2-3 cups)
1 box (15.2oz) of chicken stock, bone broth, or vegetable stock (vegetarian version)
1 tbsp. chipotle peppers, canned in adobo sauce
1 small onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
Salt and pepper to taste

Directions

Pre-heat oven to 400 degrees
Add one tablespoon of olive oil to a baking sheet and toss the cubed butternut squash, chopped onion, and minced garlic.
Place in the oven for approx 30 minutes, checking and mixing after 15 minutes.
Add 1 tablespoon chipotle peppers to a blender
When cooked, add roasted vegetables to the blender along with the broth or stock
Blend all together until smooth. Taste and add salt and pepper as desired
Top with Greek yogurt, pumpkin seeds, and a drizzle of adobo sauce from the can of chipotles