It’s been freezing in NYC. To reduce my misery, I like to turn to soups…creamy, spicy, rich soups. This one certainly fits the bill. If you can’t handle the spice of the chipotle pepper, just substitute smoked paprika for that “little something extra.” I also suggest serving it up with some crusty bread to sop up those last spoonfuls. YUM.
1/2 large butternut squash, roasted and diced
1 medium red onion, chopped
1 carrot, chopped
2 tbsp minced garlic
2 tbsp olive oil
2 cups veggie broth, or 1 chicken-style veggie bouillon cube, dissolved in 2 cups water
1 chipotle chile (from jar, packed in adobe) OR 1/2 tsp of chipotle powder (more if you dare) OR 1/2 tsp of smoked paprika (for the spice averse)
1/2 tsp cumin
1/2 tsp salt or, to taste
1 cup coconut milk
1 tsp sugar
Over a medium flame, heat oil in a large pot.
Saute onion, carrot, garlic, chipotle, cumin and salt until fragrant.
Add stock, coconut milk, sugar and butternut squash, simmer for 5-10 minutes.
If you have an immersion blender, whip it out and blend until smooth. If not, let the soup cool for 15-20 minutes and use blender to blend it to creamy, dreamy goodness.
Taste for salt/seasoning and reheat before serving.