Smoky Roasted Squash Soup

By 27 Comments

roasted squash soup bowl above bright

We all need quick meals, be it holidays or just a weeknight-that is where my smoky roasted squash soup comes in handy. Can be made days before, tastes better with time, and tastes great with a grilled cheese sandwich. If you have never worked with Chipotle in adodo sauce-fear not! It’s smoky heat, not heat heat so it’s not too spicy. And you can remove some of the seeds when chopping it up if that makes it more your style. Canned chipolte is in all grocery stores now, try near the salsas, taco sauces, or Hispanic aisle if you have one. So put on some slippers and a cardigan and settle in for soup. Have on a busy night, serve with a fancy holiday meal, whatever works for you. Life is busy, let’s make dinner a bit more manageable. Can also be seen on Foodgawker.


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Smoky roasted squash soup
Author: 
 
Ingredients
  • 4 pounds yellow squash, peeled and diced into chunks
  • 2 T olive oil
  • pinch of salt
  • 3 T unsalted butter
  • 1 large onion diced small
  • 1 can chipolte in adobo, diced and seeded if desired
  • 6 cups stock (I used chicken, but use vegetable if you want to keep it vegetarian)
  • 2 T honey
  • 1 cup plain greek yogurt
  • ⅓ cup chopped chives
Instructions
  1. Preheat oven to 400 degrees.
  2. Place diced squash on a baking sheet, drizzle with olive oil and salt.
  3. Roast for 30 minutes.
  4. Set aside
  5. Melt butter over medium heat in large stock pot or soup pan, adding onions and cooking for 5 minutes or until soft and browning.
  6. Add chipolte and cook for another minute.
  7. Add stock, squash and honey (more salt if needed) and cook on medium high (simmering) for an additional 25 minutes, or until squash are fork tender.
  8. Puree soup in blender, food processor, or using handheld blender until thick and smooth.
  9. If not serving right away, let cool to room temp-can be stored in the fridge for five days or freezer for three months.
  10. If serving, mix greek yogurt and chives and top the soup, adding more chives if needed.


roasted squash soup white bowl spilled

Comments

  3. rjflamingo says

    I love chipotle and this looks and sounds right up my alley! Now if only South Florida temperatures would drop some more… Pinned and Stumbled!

    Reply

  8. Jessica | Saucy Pear says

    i didn’t grow up eating squash (!!!) so it’s like I’m trying to make up for lost time now by making squash as much as possible. This soup needs to be added to my excellent-squash-recipes list!

    Reply

  13. Cynthia Cover says

    I love Adobo spice, I use it on everything from steak to veggies (thanks to my FL living). Soup sounds amazing and I love squash.

    Reply

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