Butternut Chipotle Cream Soup


Butternut oh butternut, how do we love thee...
  • 2 medium butternut squash
  • 1/4 cup canola oil
  • 1 cup diced sweet onion
  • 2 ribs of celery
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 Tbs minced fresh ginger
  • 1 Tbs brown sugar
  • 4 cups vegetable or chicken stock
  • 1 Cinnamon stick
  • 1/4 cup Honey
  • 1/2 cup heavy cream
  • 1/4 Tsp fresh ground nutmeg
  • 1 chipotle pepper in adobo sauce
  • Toasted Butternut Squash Seeds
  • Seeds from one medium butternut squash


  1. Preheat the oven to 400ºF
  2. Line a baking sheet with non-stick foil or parchment paper. Cut the squash in half and scoop out the seeds and membranes. Place seeds and membranes in a colander and separate the membranes from the seed, discarding the membranes. Run them under cold water then set aside
  3. Spread 1 teaspoon of canola oil evenly across the flesh of the butternut squash. Place squash, cut side down on the prepared baking sheet and roast for 45 minutes or until tender
  4. Warm remaining 2 tablespoons of oil in a medium stockpot over medium heat. Add the onion, celery and carrot and sauté until carrots are bright orange and tender, about 10 minutes. Add garlic, 1 Tbs brown sugar and ginger, and sauté for an additional minute. Add the flesh of the roasted butternut squash to the stockpot along with vegetable stock and stir to combine. Add cinnamon stick, reduce heat to low, cover and simmer for 30 minutes
  5. While soup is simmering prepare Toasted Butternut Squash Seeds. Preheat oven or toaster oven to 300ºF. Line a baking sheet with parchment paper. Toss seeds, brown sugar and olive oil 1 Tbs brown sugar together in a small bowl. Spread in one even layer on prepared baking sheet and bake until toasted, about 30 minutes. Don't let them burn - remove when very lightly browned. Set aside
  6. Using an immersible blender, puree to a smooth consistency. Alternatively, remove soup from heat and, in two batches, puree the soup in a blender. Return back to the stockpot and warm through
  7. Add heavy cream. If soup is too thick, add more stock
  8. Ladle into serving bowls and top with toasted butternut squash seeds and chipotle pepper, or just adobo sauce, if desired