This puree’s vibrant red color comes from New Mexican dried chiles, and its flavor is rich and raisin-like thanks to the anchos. If you wish to make several types of chili pastes, you can change the dried chillies.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 2 large onions, finely chopped
- 1 large jalapeno pepper, seeded and minced
- 1 clove elephant garlic, chopped
- 2 cups chicken stock
- 1 teaspoon lemon juice
- 1 (3 1/2) pound butternut squash – peeled, seeded, and cut into 2-inch cubes
- 1 cup water
- 6 tablespoons cream, or to taste
Instructions
- Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
- Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
- Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.
- You can substitute 3 regular garlic cloves for the elephant garlic.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 6 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 262 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
5.16.21 I must say when I started with a pot FULL of chopped onion, I had my doubts. I followed this recipe to the letter and cooked for 1-1/2 hours. When I used the immersion blender, it was w-a-a-a-y too thick. I did add considerably more chicken broth to reach my desired consistency, and I think that diluted the squash flavor just a bit. I did use a very large jalapeño, but its flavor was lost in the soup, so not sure I’d even bother adding that again. Although I’ll admit that Curried Butternut Squash and Pear Soup on this site still is my favorite, this one’s hitting a close second. In the future, I think I’ll emulsify the soup as soon as the squash is cooked trying to retain the full butternut squash flavor. This one’s a keeper, and I definitely would make again!