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BUTTERNUT SQUASH - Smoky Butternut Squash Soup
Nb persons: 8
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Smoky Butternut Squash Soup CONTRIBUTED BY GRACE PARISI •STAFF-FAVORITE This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with a swirl of crème fraîche. | |
2 tablespoons | unsalted butter |
1 medium | onion, finely chopped |
One 3-pound | butternut squash, peeled and diced,, (8 cups) |
1 small | canned chipotle in adobo, chopped |
7 cups | chicken or turkey stock or low-sodium broth |
2 tablespoons | honey |
Salt | |
1 cup | crème fraîche |
1/4 cup | finely chopped chives, plus more for garnish |
In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.
Puree the soup until smooth; season with salt.
In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.
PUBLISHED NOVEMBER 2012
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