Cream of Butternut Squash and Chipotle Soup
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 medium yellow onion, peeled and chopped
  • 1 russet potato, peeled and cut into ½ inch cubed
  • 1 20 oz package pre-cut fresh butternut squash
  • 2 cloves garlic, chopped
  • 28-32 oz. stock (chicken or vegetable)
  • ¼ teaspoon ground cumin
  • 1-teaspoon salt
  • 1 chipotle chili in adobo sauce
  • ¼ cup heavy cream
  • ½ cup sour cream, and another ½ cup for garnish
  • Salt and pepper to taste
  1. Over a medium high heat sauté the celery, carrots and onions in a couple tablespoons of olive oil in a large stock pot or Dutch oven. Cook for about 5 minutes stirring frequently until the vegetables start to soften, but do not brown. Add the potatoes and garlic and sauté a few more minutes. Add the butternut squash and enough stock to just barely cover the contents of the pot. Add 1 teaspoon of salt and ¼ teaspoon ground cumin. Bring to a boil, and then reduce heat to low. Cover and simmer until the squash is very soft (about 40-45 minutes). Remove from heat and allow to cool (about 30 minutes at least). When the soup has cooled, pour it into the Ninja 72 ounce pitcher, place the lid on, and press the ‘Auto IQ Puree’ button. The Ninja will blend the soup and shut off automatically. Return the soup the pot. You can finish the soup by bringing it to just under a boil and add the sour cream and heavy cream. Season to taste with salt and pepper. Serve with a dollop of sour cream on top.
Recipe by Have You Eaten, SF? at