| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6-8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 6-8 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 scallions, sliced (about 1/2 cup)
- 3 bay leaves
- 1 teaspoon ground cumin
- 2 medium carrots, sliced
- 1 tablespoon tomato paste
- 2 chipotle in adobo, chopped
- 1 pound russet potatoes, peeled and diced
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced
- 1 tablespoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 4 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 cups (1/2-inch) cubed baguette or other crusty bread
- 1 lime, zested
- 1 tablespoon lime juice
Instructions
- Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes.
- Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm.
- Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 255 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 796 mg |
| Serving Size | 1 of 8 servings |
| Calories | 255 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 796 mg |
Reviews
This was positively scrumptuous!! It’s got heat, so be ready for the fire. The flavor is so delicious. It is really filling and healthy, too! I didn’t have a potato on hand, but didn’t miss anything without it.
Didn’t have the peppers or tomato paste so I used salsa and some diced tomatoes and it was still really great – also didnt have bay leaves, added some vidallia onion and everything else the same and it was awesome. Made soooo much! Use lemon instead of lime on the croutons and it was just as good!
This soup was great! My husband really dislikes squash but he liked this soup. We can’t eat tomatoes or potatoes so I used a chipotle chili sauce that we had (added about 1 T. or a bit more) and just did carrots and squash. I also don’t like bay leaves so I left those out. The soup was still very flavorful. It was also thick and creamy and fed two adults and two small little boys with about a bowl and a half left over. That’s even w/o the potatoes. We will definitely make this soup again! Oh and the lime croutons were a great addition too!!