Golden Fig Fine Foods

Chipotle Butternut Soup with Maple Cream

  • 1 large butternut squash, peeled, seeded and diced
  • 1 large onion, chopped
  • 3 celery stalks, large diced
  • 3 carrots, peeled and diced
  • 1 Tb chipotle pepper + 1 tsp sauce (from jar of Chipotles in Adobo)
  • Olive oil
  • Salt and pepper, to taste
  • 1 qt stock (Any stock works well here!)
  • Maple Cream (recipe follows)
  1. Make maple cream and set aside.
  2. Preheat oven to 400 F.
  3. Toss veggies in olive oil, salt and pepper and place on roasting pan.
  4. Cook until squash is tender.
  5. Place in blender with stock. Add chipotle + adobo, and puree until smooth.
  6. Place in stock pot and simmer a bit if thicker soup is desired.
  7. Ladle into bowl and drizzle or spoon a dollop of maple cream over the top.

Maple Cream

  • 1/2 C sour cream
  • 1 tsp maple syrup
  • Zest of 1 lime
  1. Whip ingredients together.
  2. Taste and add more maple, if desired.

*As seen on Twin Cities Live December 3, 2019

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