Saturday, December 17, 2011

Honey-Chipotle Butternut Squash Soup




As the weather finally cools down and the holidays quickly approach, it's time to busy ourselves with days and evenings full of gift wrapping, cookie making, fancy dinner planning and hopefully many a holiday party!

Before G and I scurry off to our first holiday party of the year, gingerbread cake and beverages in tow, I thought I'd stop for a brief moment of coveted blogging time.

With all of the insane baking I have had going on the past few days, it's been hard to meal plan! I've resorted to a few simpler dishes, most with zesty or spicy flavors to cut through all of the sugar we've been seeing around here! This soup will warm you head to toe, guaranteed, and can be thrown together along with all of the other baking going on in your kitchen.


Honey-Chipotle Butternut Squash Soup
serves 6-8

6 c butternut squash, chopped
1 medium onion, sliced into wedges
5 cloves of garlic, peeled
1/2 can of chipotle chilies in adobo sauce, diced ***this is SUPER spicy, so for less heat, use 2 chilies diced and 1/2 tbs juice
3 tbs honey
3 tbs olive oil
3 cups chicken stock
extra honey for drizzling
1/2 c sunflower seeds, toasted

-Preheat oven to 425 and line a baking sheet with foil or spray with cooking spray. Toss squash, onion, garlic, chilies, honey and olive oil in a large bowl and spread onto sheet. Bake for 20 minutes, rotate pan and bake another 20. Check for the squash to be well done.
- Transfer roasted vegetable mixture to a soup pot, add chicken stock. Bring to a boil and reduce to a simmer for 20 minutes, covered. Blend via blender or other blending device. Drizzle with honey and top with toasted sunflower seeds! Serve.