The Creative Cook's Weekly Recipe: Chipotle Butternut Squash Soup
 
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With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.

This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world. \Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children!

Angie’s Chipotle Butternut Squash Soup

What you need

  • 4 cups of butternut squash (about 2 small) peeled, seeded and diced into cubes
  • Olive oil
  • 2 teaspoons of chipotle powder (if you do not like spicy, start with 1 teaspoon)
  • 1 teaspoon of sea salt and black pepper
  • One large white onion diced
  • 4 cloves of ROASTED garlic (this can be roasted in the oven wrapped in foil along with squash)
  • 4 cups of chicken stock (or use vegetable stock)
  • 1/4 cup heavy cream (at room temperature)
  • Garlic bread or toast to eat with soup (optional but delicious)

What you do

  • Preheat oven to 400 degrees
  • Place butternut squash on a baking sheet and drizzle with olive oil
  • Season with chipotle powder, salt and pepper
  • Make sure squash is completely covered in spices and roast until fork tender
  • In a stock pot, sauté diced onions in a couple tablespoons of olive oil until translucent 
  • Add the roasted squash and garlic
  • Pour in the chicken stock and stir to incorporate
  • Taste and add additional salt if needed
  • Remove from the heat and blend the soup (a portion at a time and be careful) until the soup is completely smooth
  • Add the heavy cream and return to a boil
  • Reduce the heat to a low simmer
  • Enjoy with garlic toast!! (Even better the next day!)