Butternut Squash with Chipotle Cream Sauce #VivaLaMorena #shop

• Gluten free

• Produce

  • 1 bag Butternut squash, frozen
  • 1 Carrot
  • 1 stalk Celery
  • 1 Garlic clove
  • 1/2 Onion, medium

• Canned Goods

  • 4 cups Chicken broth
  • 1 La morena canned chipotle chiles in adobo

• Baking & Spices

  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Pepitas

• Dairy

  • 3/4 cup Sour cream

Found on inmamamaggieskitchen.com

Description

Ingredients

• Soup Ingredients:
• 2 tablespoons olive oil
• 1 bag frozen butternut squash
• Salt and freshly ground black pepper
• ½ medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 garlic clove, minced
• 4 cups chicken broth, divided
• Chipotle Cream:
• 1 minced La Morena canned chipotle chiles in adobo
• ¾ cup sour cream
• Salt and freshly ground black pepper
• Pepitas (topping)

Directions

• In a large pot over medium-high heat, add the olive oil, onion, celery, and carrot, then season with salt.
• Saute until just tender, about 5 minutes.
• Add the garlic and saute for 1 minute.
• Add the butternut squash. Stir to combine.
• Add 4 cups of the chicken broth and bring to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes.
• Turn off the heat and using an immersion blender, carefully puree the soup until very smooth.
• In a small bowl, mix together chipotle and sour cream.
• Season the chipotle cream with salt and pepper, to taste.
• Pour soup into bowl and top with a dollop of chipotle cream and pepitas.