Spicy Baja Butternut Squash Bliss
Experience the vibrant flavors of Baja in this delectable butternut squash soup that combines the smooth, creamy texture of roasted squash with a delightful kick from chipotle, aromatic spices, and a hint of sweetness from the vegetables. This heartwarming soup, inspired by Chef Jesús González from La Cocina Que Canta at Rancho La Puerta, is perfect for chilly evenings and can be enjoyed as a main dish or starter. Top it off with a dollop of creamy yogurt and a sprinkle of fresh herbs for an extra burst of flavor and color.
10
Servings
192
Calories
13
Ingredients
Ingredients
butternut squash
1.5 lbs (cut in half and seeded)
canola oil
1 teaspoon (for sautéing)
celery
2 stalks (chopped)
onion
1 small (diced)
carrot
1 (chopped)
ground cumin
1 teaspoon
ground chipotle chile
1/4-1/2 teaspoon (to taste (see note))
ground cloves
1/8 teaspoon
vegetable broth
6 cups
sea salt
1 teaspoon
fresh ground pepper
1/4 teaspoon
nonfat plain yogurt
1/2 cup (for garnishing)
fresh chives or parsley
2 tablespoons (snipped or chopped for garnishing)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Slice the butternut squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven until tender when pierced with a knife, approximately 45 minutes to 1 hour. Once cool enough to handle, scoop out the flesh and set aside.
3
In a large saucepan, heat the canola oil over medium heat. Add the chopped celery, diced onion, and chopped carrot. Stir to coat the vegetables in oil, then cover and reduce the heat to medium-low. Cook for 8 to 10 minutes, stirring frequently, until the vegetables become soft.
4
Stir in the roasted butternut squash flesh, ground cumin, ground chipotle chile (adjust to taste), and ground cloves. Pour in the vegetable broth and bring the mixture to a simmer. Cover the saucepan and let it cook for 20 to 25 minutes, until all the vegetables are very tender.
5
Using an immersion blender, puree the soup directly in the pot until completely smooth. If you prefer, you can also transfer the soup in batches to a regular blender. Exercise caution while blending hot liquids.
6
Season the soup with sea salt and fresh ground pepper to taste. Serve hot, garnished with a swirl of nonfat plain yogurt and a sprinkle of fresh chives or parsley. Enjoy your Spicy Baja Butternut Squash Bliss!
Nutrition Information
1.5g
Fat
34g
Carbs
5g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Baja Butternut Squash Bliss?
It is a vibrant, creamy butternut squash soup inspired by Baja flavors, combining roasted squash with chipotle, aromatic spices, and vegetable sweetness.
Who inspired this recipe?
The recipe is inspired by Chef Jesús González from La Cocina Que Canta at Rancho La Puerta.
How many servings does this recipe provide?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains approximately 192 calories.
What oven temperature is required for roasting the squash?
The oven should be preheated to 350°F (175°C).
How long does it take to roast the butternut squash?
The squash should roast for approximately 45 minutes to 1 hour until tender.
What is the best way to prepare the squash for roasting?
Slice the squash in half lengthwise, remove the seeds, and place them cut-side down on a parchment-lined baking sheet.
What vegetables are used in the soup base?
The base includes chopped celery, diced onion, and chopped carrot.
How long should the base vegetables be sautéed?
The celery, onion, and carrot should be cooked for 8 to 10 minutes over medium-low heat until soft.
What spices give this soup its unique flavor?
The soup is seasoned with ground cumin, ground chipotle chile, and ground cloves.
How much chipotle chile should I use?
The recipe suggests 1/4 to 1/2 teaspoon, but you should adjust it to your preferred spice level.
What type of broth is used in this recipe?
The recipe calls for 6 cups of vegetable broth.
How long does the soup need to simmer?
After adding the broth and squash, let the mixture simmer for 20 to 25 minutes.
How do I make the soup creamy and smooth?
Use an immersion blender directly in the pot, or transfer to a regular blender in batches, to puree the soup until completely smooth.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian.
Can this recipe be made vegan?
Yes, the soup base is vegan; simply omit the yogurt garnish or use a plant-based yogurt alternative.
What are the suggested garnishes?
The soup is best served with a swirl of nonfat plain yogurt and a sprinkle of fresh chives or parsley.
How much fat is in one serving?
There is approximately 1.5g of fat per serving.
What is the carbohydrate content?
Each serving contains about 34g of carbohydrates.
How much protein does this soup offer?
The soup provides 5g of protein per serving.
Is there fiber in this recipe?
Yes, there are 3g of fiber per serving.
What weight of butternut squash is needed?
The recipe requires 1.5 lbs of butternut squash.
What type of oil is used for sautéing?
One teaspoon of canola oil is used for sautéing the vegetables.
How much sea salt is included?
The recipe specifies 1 teaspoon of sea salt, adjusted to taste.
Can I use fresh herbs other than chives?
Yes, fresh parsley is a great alternative or addition for garnishing.
What should I do with the squash seeds?
The instructions say to remove the seeds before roasting the squash.
Is this soup served hot or cold?
This soup should be served hot.
What is the texture of the finished soup?
The soup should have a smooth, creamy texture.
What kitchen tools are essential for this recipe?
You will need a baking sheet, parchment paper, a large saucepan, and an immersion or regular blender.
Is this dish considered healthy?
Yes, it is tagged as healthy and contains nutritious ingredients like squash, carrots, and celery with low fat content.