I have been trying to make a butternut squash soup for like a year now and have been unsuccessful. It’s been either too sweet or not the right texture which was a bummer. But finally now I’ve found a winner!! This bisque is SO yummy and just the right amount of sweet vs spicy. This bisque is perfect to make for your holiday dinner parties. I brought it to a friends Christmas dinner and it fed 8 people comfortably and was quite the hit!

Total Time: 80-90 minutes

Ingredients:

• 2 small butternut squash (or 1 large)
• olive oil
• 1 onion diced
• 1/2 bag of baby carrots sliced thinly (or you could use 4-5 large carrots – but you’ll have to wash and peel the carrots before slicing them)
• 1/2 bag of celery sticks sliced thinly (or you could use 4-5 stalks of celery)
• 1 tsp minced garlic
• 48 oz of low sodium chicken broth
• salt and pepper
• 1 can of chipotle peppers in adobo sauce (you won’t use the whole can but you can store the rest of the peppers and sauce in an air tight container in your fridge for months)
• sour cream

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What to do:

• Pre heat your oven to 400 degrees
• Slice your butternut squashes in half long ways and remove the seeds
• Rub the inside of the squashes with some olive oil and place them upside down on a baking sheet and bake for 40-45 minutes; remove and let cool
• While your squash is baking, prepare your mirepoix (just a fancy word for when you saute onions/carrots/celery together)
  • Heat 2 TBS of olive oil in a dutch oven (or just a large pot with a lid)
  • Saute your onions, carrots, and celery together until tender – about 10 minutes
• Add your garlic and saute for a couple more minutes
• Scoop out the flesh of the baked butternut squash and mix together with the veggies
• Season with some sea salt and pepper
• Add your chicken broth and bring to a boil
• Reduce the heat to low and cover; simmer the soup for 20-25 minutes
• While soup is simmering, mince some of the chipotle peppers until you get about 2 -3 tsp; less if you don’t like things too spicy; more if you like it really spicy
• Optional step: mix together some adobo sauce from the chipotle peppers with some sour cream, salt, and pepper and store in the fridge until ready to serve
• After the soup has been simmering for at least 20 minutes, add the minced chipotle peppers
• Use an immersion blender to blend the vegetables and mix the soup together
  • If you don’t have an immersion blender you can use a regular blender for this step – you will probably have to do it in batches and you’ll need to let your soup cool down so you won’t shatter your blender
• Serve warm with some adobo sour cream on top and enjoy!