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Mexican Butternut Squash Soup

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Level: Easy

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Description

This creamy non-dairy squash soup has chipotle peppers in it for a little kick!

Ingredients

  • 1 whole Medium Butternut Squash, Peeled, Seeds Removed And Chopped
  • 1 whole Yellow Onion, Chopped
  • 2 cloves Garlic, Minced
  • 2 whole Carrots, Diced
  • 2 stalks Celery, Chopped
  • 1 Tablespoon Olive Oil
  • 5 cups Vegetable Broth
  • 1 whole Bay Leaf
  • 2 whole Chipotle Peppers In Adobo Sauce (More If You'd Like It Spicy!)
  • 2 teaspoons Cumin
  • ½ teaspoons Coriander
  • ½ cups Non-Dairy Milk (I Used Regular Unsweetened Almond Milk)
  • Chopped Cilantro, For Serving
  • Lime Wedges For Serving

Preparation

First, chop all of the vegetables as detailed in the list above. To make the butternut squash easier to peel and chop, consider piercing it several times with a sharp knife and nuking it in the microwave for 2 minutes or so. This softens the skin and makes it just that much less likely that you’ll cut your finger off!

Heat 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.

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.

While soup is simmering, chop the chipotle peppers, cilantro and lime wedges.

After 45-50 minutes, 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 peppers and puree until smooth using an immersion blender. (If you don’t have an immersion blender, you can transfer the soup in small batches to a blender and process.)

Put the soup back into the pot (if you used the blender method). Stir in cumin, coriander, and milk. Taste and adjust seasonings. You can add more peppers if you’d like it spicier!

Serve hot. Garnish with chopped cilantro and a squeeze of lime juice.

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