47 Ratings
  • 5 Rating Star 25
  • 3 Rating Star 8
  • 4 Rating Star 7
  • 1 Rating Star 4
  • 2 Rating Star 3

Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.

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Ingredients

  • 1 2.5 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed

  • ¼ cup butter

  • 1 onion, chopped

  • 1 carrot, coarsely chopped

  • 1 celery, coarsely chopped

  • 2 garlic, minced

  • 2 Braeburn or Gala apples, peeled, cored and chopped

  • 1 48 ounce reduced-sodium chicken broth

  • 1 cup apple cider or apple juice

  • 2 chipotle peppers in adobo sauce, coarsely chopped

  • ½ cup sour cream

  • 3 ounces smoked Gouda or smoked cheddar cheese, finely shredded

  • Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)

Directions

  • 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.

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  • 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.

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Nutrition Facts

213 calories, 11 g fat (7 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 30 mg cholesterol, 655 mg sodium, 26 g carbohydrates, 3 g fiber, 11 g sugar, 6 g protein.

Reviews (1)

47 Ratings
  • 5 Rating Star 25
  • 3 Rating Star 8
  • 4 Rating Star 7
  • 1 Rating Star 4
  • 2 Rating Star 3
03/09/2018
I've been making this soup since the recipe was printed in the magazine years ago. One of the family favorites. Definitely a winter staple. I roast the squash halved, with the seeds inside and then after scooping out the cooked flesh, continue to roast the seeds like pumpkin seeds.