Butternut Squash Soup with Chipotle and Orange
I know folks are looking for Thanksgiving recipes and here is a great one. I love butternut squash soup! I first found it in a Robin Robertson cookbook “Vegan Planet”.
2 words of warning add the chipotles at the end 1/2 at a time and blend in… and please if you blend it in a blender and it’s still hot, put a towel on top of blender and hold the lid down. I have had a Thanksgiving with this soup on the walls, trust me that is messy and not fun when you are trying to get dinner on the table!
1 Tbs. olive oil
1 yellow onion
1 medium butternut squash, peeled, seeded and thinly sliced (or just by it already peeled and chopped both Trader Joes and Whole Foods have it prepped already since it’s really hard to cut through)
1 celery rib
Salt to taste
1 box low sodium vegetable broth (have some extra on hand in case it is too thick)
1 – 2 chipotle chilis canned with adobo sauce
Juice and zest of 1/2 an orange
Saute onion in oil over medium heat until soft.
Add celery and squash, season to taste with salt, saute about 5 minutes.
Add the broth, cover and cook until the vegis are soft about 15 minutes.
At this point it is best to let the soup cool before blending unless you have an immersion blender.
Add soup in small batches to blender, add 1/2 chili and orange juice and zest.
Blend well mix and taste add more salt or more chilis to taste.
Garnish with chives and pumpkin seeds. Or to be extra special a splash of heavy cream too.
**a good tip you will not use all the chipotle peppers, put the extras in a couple of plastic bags and freeze, then you have on hand for next time.
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