This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I didn’t really grow up with pumpkin recipes and all the fall food we have in the US. I remember branching out of my Mexican cuisine and learning things like chicken pot pie. It was one of those “Where have you been all my life” moments. I have to say that’s the biggest perk about being bi-cultural: TWO food cultures! As I’ve gotten older, though, I like my Mexican flavors in almost everything I cook. I especially love chipotle sauce.
Butternut Squash with Chipotle Cream Sauce #VivaLaMorena #shop
Ingredients
- Soup Ingredients:
- 2 tablespoons olive oil
- 1 bag frozen butternut squash
- Salt and freshly ground black pepper
- 1/2 medium onion chopped
- 1 stalk celery chopped
- 1 carrot chopped
- 1 garlic clove minced
- 4 cups chicken broth divided
- Chipotle Cream:
- 1 minced La Morena canned chipotle chiles in adobo
- 3/4 cup sour cream
- Salt and freshly ground black pepper
- Pepitas topping
Instructions
- In a large pot over medium-high heat, add the olive oil, onion, celery, and carrot, then season with salt.
- Saute until just tender, about 5 minutes.
- Add the garlic and saute for 1 minute.
- Add the butternut squash. Stir to combine.
- Add 4 cups of the chicken broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- Turn off the heat and using an immersion blender, carefully puree the soup until very smooth.
- In a small bowl, mix together chipotle and sour cream.
- Season the chipotle cream with salt and pepper, to taste.
- Pour soup into bowl and top with a dollop of chipotle cream and pepitas.
Nutrition
Lately, I’ve started to play with my bi-cultural flavors and merging the two. Fusions are the THING nowadays, aren’t they? My abuelita would scream if she knew what I was cooking. Pero me imagino que le gustaria mucho mi comida. Chipotle peppers from La Morena or their sliced jalapeños are must haves when creating my fusions. I picked these up at La Superior the other day. #VivaLaMorena #CollectiveBias
Chipotle reminds me of home especially now that it’s Hispanic Heritage Month. I think I’m a pretty good cook, but I can’t cook Mexican food like my mom. Have you played with chipotle much? It doesn’t have to be hot. Add cream or dairy, and it will tame down the heat. Here, I’m using ¾ cup of sour cream in my chipotle sauce. For more chipotle recipes: CLICK HERE
That’s a butternut squash on the left, and they take forever to cook. On the right, that’s a frozen package of already cut up, chopped up, and ready to go butternut squash. For busy mom Maggie, it’s worth spending the extra $1 to buy the already packaged butternut squash to make butternut squash soup.
Whatcha think of my butternut squash soup? Se ve rico, ¿no? Here’s a tip for moms: This is a great way to introduce your kids to Mexican foods. The mixture of the sweet butternut squash soup and the cream in the chipotle sauce makes this very mild.
This is a typical Maggie lunch. Hasta frío, even cold, this is yummy. I sometimes just make the chipotle sauce and add corn tortilla chips. In this dish, I added some pepitas for the texture. They make a difference. If you’re not into pepitas, or you can’t find them, add sliced almonds. iBuen Provecho!
Perfect fall recipe #client
Love fall recipes. 🙂
Pumpkins were a big part of my childhood in Western New York. Those photographs are amazingly mouthwatering.
Thanks, Christopher. It’s all about lighting and ear cleaning. 🙂
I have been looking for a good butternut squash recipe. I can’t wait to try. And I agree, the raw squash takes way too long to cook. Thanks for sharing.
Thank you, Angela. Hope you enjoy!