Butternut Squash Soup with Chipotle Cream
Apple juice provides just the right amount of sweetness to balance the spices in this vibrant soup. I love the rich orange color, and it looks so professional with its drizzle of Chipotle Cream.
2 cups apple juice
2 boxes (12-ounces each) frozen butternut squash
1 large onion, chopped
2 large garlic cloves, minced
1 tablespoon canola oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground mustard
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes, optional
1 tablespoon lemon juice
2 tablespoon chopped fresh chives or parsley, for garnish
Chipotle Cream ingredients:
¼ cup low-fat mayonnaise or vegan mayonnaise
¼ cup non-fat sour cream or vegan sour cream
2 tablespoons lime juice
¼ teaspoon agave nectar
1/8 teaspoon chipotle chile powder
In a large pot, combine all of the soup ingredients except for the lemon juice and chives. Bring to a boil, then reduce the heat to low and simmer, covered, 30 minutes. Stir the mixture occasionally to break up the frozen chunks of squash.
While the soup simmers, make the Chipotle Cream: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, agave nectar, and the chipotle chili powder. Set aside.
With a handheld immersion blender, puree the soup in the pot until very smooth. Stir in the lemon juice and serve hot, garnished with the chives and a drizzle of the Chipotle Cream. Refrigerate any unused Chipotle Cream, tightly covered, for a week.
Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)