Are you ready for the best winter soup? Not only is this recipe using a winter squash – it makes the winter feel less cold and bleak! (I actually love winter, but most people slander it so I am trying to fit in).

This soup can be made more spicy/smoky by adding in more Chipotles in Adobo, but this recipe doesn’t come with a lot of spice.

This recipe should only take about 35 minutes!

ingredients

• 1 Tbsp oil
• 1 Onion, diced
• 3 lb butternut squash, peeled and diced (8 cups)
• 2 chipotle in adobo, chopped*
• 7 cups chicken stock (or any other stock/broth you have)
• 2 tablespoons honey
• Salt and pepper to taste
• Heavy cream (or milk/half and half/milk alternatives)

*You will need to buy a can of chipotle in adobo – only use a couple peppers! DO NOT use the entire can.

Recipe

1. Peel and dice the butternut squash. Dice the onion. Dice the chipotle peppers.
2. Sautee the onions in oil until soft in a stock pot. Salt the onions.
3. Add the squash, chipotle peppers, stock, and honey into the pot.
4. Bring the liquid to a boil, then simmer for 30ish minutes (or until the squash is soft/fully cooked)
5. Puree the soup (immersion blender or regular blender I really couldn’t care less how you do it)
6. Season with salt and pepper to taste!
7. Add a dash of heavy cream to add some creaminess. You can add as much or little as you would like. I added about 1/2 cup.

Optional toppings: Toast some pepitas (pumpkin seeds) and air-fry some shallots to put on top. So extra but so good – check out the end of this post for how to do this!

You can add more chipotle peppers to make it more smoky/spicy. But pls start out small, they are packed with flavor.

Not gonna lie, this pairs perfectly with a grilled cheese and a movie. This will be your new winter classic. This soup is cheap, full of flavor, and well worth the 35 minutes it takes to make it.

Air-fried shallots and toasted pepitas

How-to Air-fry the shallots:

• Peel and slice the shallot into rings
• Break up the shallot rings so they are all separate and mix them in oil
• Set the airfyer to 250°
• Air-fry the shallots 30-ish minutes (or until mostly dried out) – mixing every so often

How-to toast the pepitas:

• Pre-heat the oven to 350°
• Coat the pepitas in oil
• Cook for 15ish minutes, stir half-way through

Let me know what you think of this recipe. I am obsessed with it.

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