Smokey Butternut Squash

Smokey Butternut Squash


  • 2 tablespoons unsalted butter
  • 1 large white onion, finely chopped
  • One 3-pound butternut squash, peeled and diced (8 cups)
  • 1 medium canned chipotle in adobo, chopped
  • 7-8 cups low-sodium broth
  • 1 tablespoons honey
  • Salt & Pepper
  • 1 cup crème fraîche or greek yogurt
  • 1/4 cup finely chopped chives, plus more for garnish


1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened.

2. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is well-cooked, about 40 minutes.

3. Puree the soup until smooth; season with salt and pepper.

4. In a ziplock bag, mix the crème fraîche or yogurt with the 1/4 cup of chives by kneading the bag a bit. Add a pinch of salt to taste. Cut a small hole in the corner of the bag and squeeze a swirl of the chive cream over each bowl of soup. Sprinkle a pinch of chives on top and serve.

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