Acorn Squash Soup with Chipotle Cream Recipe

by Sala @ Veggie Belly on November 9, 2011

I am still getting used to all the rain in Portland. I figured my best defense against a foggy, rainy day is a good, thick, creamy soup. My neighborhood food co-op had some great looking acorn squash and I decided to use them for this acorn squash soup with chipotle cream.

You can use any kind of winter squash in this soup – butternut, kabocha, delicate etc. Just make sure you get the squash browned and soft in the oven.

I had bookmarked Virginia Willis’ brilliant Acorn Squash and Sweet Potato soup featured on the beautiful Tartelette blog, and used the recipe as an inspiration. Virginia adds a ‘brilliant touch’ to her soup – a dollop of heavy cream whipped with rum, lemon zest and thyme.

Here, I top my acorn squash soup with cream and chipotle peppers. I love using chipotle in winter squash recipes, like in my brown sugar and chipotle baked butternut squash recipe. You can make the chipotle cream a day ahead. You could even make extra and use the cream over burritos or Mexican rice.

The lime zest cuts the creaminess of the soup and balances out the chipotle peppers well. You can also use orange zest instead.

Acorn Squash Soup with Chipotle Cream recipe

Serves 2-3

Acorn Squash Soup Recipe

Ingredients
1 acorn squash
1 teaspoon + 1 teaspoon olive oil
1/2  medium onion, diced
A dash of cinnamon
3 cups vegetable stock
Salt
1/3 cup chipotle cream, recipe below
1/2 teaspoon lime zest

Method
Pre heat oven to 350f

Cut the acorn squash in half, along its equator. Using a spoon, scoop out the seeds and fiber. Brush 1 teaspoon oil on the cut sides and inside of the squash. Sprinkle with salt. Place the squash in a baking

sheet and bake till it is browned and very soft, about 1 hour.

When the squash is done, remove from oven and let it cool a little. When it is cool enough to handle, removed the skin from the squash and discard.

Heat the remaining 1 teaspoon oil in a skillet. Add the onion and sauté on medium heat till onions are soft. Add the baked, peeled squash, cinnamon, vegetable stock, and salt.

Boil for about 5 minutes or till the squash is soft. Then puree the soup in a blender. Be careful when pureeing hot liquids in a blender – make sure you vent the lid a little.

To serve – Pour the hot soup into 2 or 3 bowls. Top each bowl with about 1 tablespoon chipotle cream. Sprinkle lime zest on top.

Chipotle Cream Recipe

makes about 1/3 cup

Ingredients
1/3 cup cream
2 teaspoons minced chipotle chiles in adobo sauce
Salt

Method
Place everything in a blender or food processor. Blend till the cream thickens a little, about 4 minutes. Make sure you don’t over blend the cream, otherwise it will separate.

Taste the cream and adjust salt if needed. If you want it spicier, add some of the sauce from the chipotle can.

Scrape out chipotle cream into a bowl and set aside.

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Comments

comments

{ 14 comments… read them below or add one }

1 sangeetakhanna November 9, 2011 at 3:45 am

I love squashes n pumpkins any which way …..these pictures are making me believe they are better than i think :)

Loved your bowls and the twist of lemon zest in the soup.
Just to tell you i plucked more than a 100 limes from my garden…2 helpings of lemon curd and i am a happy soul :)

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2 Sonia@7spice November 9, 2011 at 6:05 am

Very refreshing post with beautiful soup. Very easy recipe too. Loved everything here. Those bowls are super cute! :)

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3 Manju November 9, 2011 at 9:54 am

Looks really good. I love all pumpkin and squash based recipes.

Regards,
Manju
Http://manjuseatingdelights.blogspot.com

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4 Olga @ MangoTomato November 9, 2011 at 10:13 am

I would just eat the chipotle cream as the soup with some avocado cubes ;)

Gorgeous photos and a perfect soup for a rainy day. It’s sunny here though!!

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5 The Mistress of Spices November 9, 2011 at 10:26 am

Wonderful recipe! I too love chipotle cream (well, chipotle anything!). And agree with the others on the bowls – they are super cute!

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6 Heidi November 9, 2011 at 12:22 pm

That looks beautiful! Especially with a crusty bread – my favorite way to enjoy soup. The lime and chipotle sound delicious with squash :)

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7 sreelu November 9, 2011 at 1:17 pm

ohh not sure of acorn soup, but that chipotle cream I could eat right now.

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8 Shil November 9, 2011 at 3:31 pm

That looks amazing and the cups are so darn cute !!

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9 Spandana November 9, 2011 at 6:05 pm

Beautiful pics… and the Soup looks very inviting.. its very cold and foggy here in Germany too… and I would love to have that soup :-)

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10 Anna @ The Guiltless Life November 10, 2011 at 12:28 pm

This just looks so amazingly creamy. I love smooth squash soups! I’ve only made butternut squash soup before but I love the taste of acorns so I’m sure this would be equally delicious.

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11 Kathleen Richardson November 10, 2011 at 3:59 pm

As usual, the photos are wonderful. They and the recipes make me want to rush right back to the store for the ingredients!

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12 Xiaolu/6Bittersweets November 11, 2011 at 8:33 pm

Looks lovely, my friend! Glad you’re still blogging on the west coast. Have fun in SF!

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13 ann November 13, 2011 at 3:31 pm

This is just wonderful, thank you for the recipe!

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14 laks November 17, 2011 at 5:50 pm

welcome to Portland! it rains all round the year except in summer.We stay in suburb(beaverton)
Summer here will be great.you will love those long walking trails in parks ,duck ponds and wild raspberry bushes with full of juicy fruits! Have you checked farmers market here? try it.

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Sala @ Veggie Belly Reply:

yes, the farmers market is amazing! and i cant wait for the summer!

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