So after taking 2 months off of blogging, I finally had the chance to sit down and write this recipe I made back in November. I moved in early January (I bought a condo!!), so my life has consisted of something moving related for the past few months. I've either been packing, unpacking, constantly making trips to Home Depot... you get the idea. My new condo still needs quite a bit of work, but I am going to try my best to keep up with new recipes! I've sure missed cooking and taking photos, and I hope you've missed the new recipes too!
When I made this dish, it was a cool 65 degrees and soup finally sounded appetizing. It was 85 degrees this Monday and is supposed to be in the mid/high 70s all week. So if you live in Southern California, this recipe probably won't sound appetizing until the weather finally cools back down again. But for everyone else in the country that actually experiences seasons, hopefully you can enjoy this delicious dish!
I know what you're thinking. Another boring butternut squash soup recipe. However, the chipotle and the golden beets really add amazing flavor to this dish. If you don't like beets, you could definitely substitute them for carrots (also using 1 1/2 cups carrots). If you do use carrots, cooking time is the same. You could also probably make the dish in a crock pot by placing all the ingredients in, cooking on low for 6-8 hours or 3-4 hours on high and blending with an immersion blender or in a food processor or high-speed blender.
2 1/4 cups chicken broth (or veggie for vegan recipe)
2 1/2 cups butternut squash (medium - large squash)
1 1/2 cups golden beets (2-3 beets) OR 1 1/2 cups carrots, cut into 1'' pieces
1 small onion
1/2 tsp chipotle powder
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp black pepper
1. If you're using a whole butternut squash, cut it in half and place on a lined cookie sheet, cut side down.
2. Cut the ends of the beets off, remove skins with a potato peeler, and cut into 1'' cubes
3. Cut ends off of the onion, remove the outside skin and cut into 1'' cubes
4. Place beets and onion on lined baking sheet and sprinkle with avocado (or other oil of choice)
5. Roast both pans in the oven at 350 degrees Fahrenheit. Bake beets and onion for 45 minutes, turning halfway through. The squash might need 10-15 minutes more (about an hour total)
6. Remove from the oven and let cool enough until you can safely touch the squash. Remove seeds and skin from the butternut squash and cut into 1'' cubes
7. During the last 15 minutes of baking, warm the broth in a saucepan just until warm, but not boiling.
8. Place the cooled cubed squash, beets and onion in a blender or food processor along with the remaining ingredients including the broth and blend on high
9. If the soup is too cool, place back in the sauce pan and warm until desired temperature.
10. You could top with a bit of coconut cream for added texture and flavor, or serve as is.