Dylan’s Favorite Butternut Squash Soup with Chipotle Crema
Ingredients
Butternut Squash Soup
Chipotle Chile Crema
Garnish
Method
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Put the squash, onion, marjoram and chicken stock in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for about 25 minutes or until the squash is very tender. Remove marjoram and purée the remaining ingredients in a blender in small batches. Use additional chicken stock if necessary to keep the blender blades moving.
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Strain the purée into another pot and add the cream. Warm the soup gently, don't let it boil. Season with salt and taste. The soup should be velvety smooth and slightly sweet. If not sweet enough add the sugar a little at a time. Keep the soup warm over a low fire.
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Meanwhile, purée the chipotle chiles in a food processor and press the purée through a fine mesh sieve to remove the seeds. Combine the purée with the sour cream in a small bowl. Toast the pumpkin seeds.
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Ladle the soup into bowls, garnish with pumpkin seeds and marjoram sprigs (if using) and serve with the chipotle creama.
Cook's Notes
Watch out for exploding hot soup when puréeing the ingredients in the blender! Start out with a small amount and purée in batches.
Ingredient Notes
Water (or vegetable broth) may be used in place of the chicken stock, store-bought broth is fine.
Half-and-half can be substituted for the heavy cream.
Advance Prep
The soup and the cream can be prepared one day ahead. Reheat the soup gently, don't let it boil.
Make It Dairy Free and Vegan
Use oat milk in place of the heavy cream. After sieving the chiles, serve the purée as is (skip the crema).