Ingredients (Servings: )
- 2 cups roasted butternut squash
- 2 Tbsp. unsalted butter
- 1 white onion, diced
- 2 large carrots, peeled and diced
- 1 to 3 Chipotle in Adobo Chiles, diced
- 2 tsp. Rubbed Sage
- 2 tsp. Dehydrated Minced Garlic
- 1/2 tsp. Supreme Saigon Cinnamon
- 4 cups vegetable stock or broth
- 1 cup heavy cream
- 2 Tbsp. lemon juice
- Salted Pepper Everything Sprinkle, to taste
- Garnish with: Chopped cilantro, Pumpkin seeds, and Mexican crema
Steps
- To roast butternut squash: cut squash open length-wise and scoop out seeds. Place on a lined sheet pan upside down. Bake at 375 degrees for 30-40 mins or until soft. Excess freezes well for future soups!
- In a large pot, melt butter over medium-high heat. Add onion and carrot and cook for 3 to 4 min. or until onion is translucent.
- Add butternut squash, chipotle chiles, sage, garlic, and cinnamon. Sauté until vegetables are tender, about 5 to 6 min.
- Add stock or broth, bring to a boil, then reduce to a simmer for 15 min.
- Puree soup in a blender (in batches) or with a handheld immersion blender. Stir in heavy cream and lemon juice. Add Salt & Pepper Tableside Seasoning to taste.
- Serve garnished with cilantro, pumpkin seeds, and crema.
