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- user reviews (18)
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1
2 1/2 - 3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
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1/4
cup butter
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1
medium onion, chopped
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1
large carrot, coarsely chopped
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1
stalk celery, coarsely chopped
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2
cloves garlic, minced
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2
large Braeburn or Gala apples, peeled, cored and chopped
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1
48 ounce box reduced-sodium chicken broth
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1
cup apple cider or apple juice
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2
canned chipotle peppers in adobo sauce, coarsely chopped
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1/2
cup sour cream
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3
ounces smoked Gouda or smoked cheddar cheese, finely shredded
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Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
- Servings Per Recipe 8,
- Calories 213,
- Protein (gm) 6,
- Carbohydrate (gm) 26,
- Fat, total (gm) 11,
- Cholesterol (mg) 30,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 11,
- Vitamin A (IU) 132,
- Vitamin C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 655,
- Potassium (mg) 527,
- Calcium (DV %) 151,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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One of the best soups I have ever tasted. We loved the smokey flavor and the kick of the peppers!
12/11/2010 11:49:30 AM Report AbuseI use d a milder pepper and did not have smokey cheese. I used grana padano. I then sprinkled in a little ginger.. We liked it!!
12/2/2010 11:39:08 AM Report AbuseI made this recipe last fall and froze it in batches. It freezes beautifully. We LOVED the interesting and complex blend of flavors. The smokiness was not overpowering at all and, since I used two smallish chipotle peppers, there was just a very pleasant kick of heat. For those with a palate for the bland - this is probably not one you'd enjoy.
10/21/2010 05:51:46 AM Report AbuseIf you don't like the flavor, that's one thing. If the heat of the peppers bother you then don't add them. Do people in this day in age not realize what chipotle peppers are? If you're not sure what an ingredient is, look it up. Google has a world of information out there. Not everyone thinks that chipotle peppers are too hot. I happen to think they are very mild.
10/20/2010 11:12:29 AM Report AbuseTry roasting Anaheim peppers (green chilis), peel the chared skin off and chop. They are milder and give flavor without extreme heat.
10/19/2010 04:27:47 PM Report Abuse