Butternut Squash Green Chile Soup
Cozy Up with Creamy Butternut Squash and Chile Soup
As the days get shorter and the temperature drops, there’s nothing quite like a warm, comforting bowl of soup. And this Butternut Squash and Chile Soup is exactly what you need! It’s creamy, slightly spicy, and packed with flavor – a perfect blend of autumnal goodness and a gentle kick. This recipe is incredibly versatile, allowing you to customize the creaminess and spice level to your liking. Whether you’re looking for a light lunch, a hearty dinner, or a comforting starter, this soup delivers.
Butternut squash is a nutritional powerhouse, rich in Vitamin A and fiber. Combined with the subtle heat of green chiles, this soup isn’t just delicious, it’s good for you too! It’s also surprisingly easy to make – perfect for a weeknight meal or a cozy weekend gathering.
What makes this Butternut Squash and Chile Soup special?
- Creamy Texture: The butternut squash blends beautifully to create a luxuriously smooth and creamy soup.
- Customizable Spice: Adjust the amount of green chiles to control the heat level.
- Versatile Cream Options: Use your favorite milk, half & half, sour cream, cashew cream, or nut milk to achieve your desired richness.
- Easy to Make: Minimal prep time and straightforward instructions make this recipe accessible to cooks of all levels.
Serving Suggestions:
- Garnish with a swirl of cream and a sprinkle of chopped cilantro.
- Serve with crusty bread for dipping.
- Add a dollop of sour cream or Greek yogurt for extra tang.
- For a heartier meal, top with roasted pumpkin seeds or a sprinkle of crumbled bacon.
Frequently Asked Questions:
Q: Can I use fresh chiles instead of canned?
A: Yes! About 2-3 fresh green chiles, seeded and chopped, can be substituted for the canned ones.
Q: I don’t have an immersion blender. What can I use?
A: A regular blender works just fine! Just be careful when blending hot liquids – vent the lid and blend in batches.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: It can be! Simply use plant-based milk or cream and ensure your vegetable stock is vegan-friendly.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Get ready to enjoy a bowl of pure comfort! This Butternut Squash and Chile Soup is a guaranteed crowd-pleaser. It’s the perfect way to embrace the flavors of fall and warm up from the inside out.
Butternut Squash and Chile Soup
Ingredients
- 1 T olive oil
- 2 C chopped onions
- 5 cups butternut squash peeled, seeded and cubed
- 1 cup chopped tomatoes canned, fresh or frozen
- 1 can green chiles 4 1/2 oz
- 5 cups vegetable stock
- 1/2-1 cup milk, half & half, sour cream, cashew cream or nut milk of your choice
- 1/2 tsp salt
- to taste freshly ground pepper
- to taste cilantro or other herbs
Instructions
- Sauté onions in olive oil for 2-3 minutes.
- Add Squash, tomatoes, chiles and broth.
- Simmer for 30-40 minutes until squash is very tender. (if using an Instant Pot use high pressure for 4 minutes with a natural release.)
- Blend soup until creamy. Immersion benders work very well here.
- Stir in 1/2-1 cup milk or cream of your choice, depending on thickness desired.
- Top with freshly ground pepper and chopped cilantro.
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