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Categories:
pepper olive oil yellow onion butternut squash celery salt vegetable stock orange juice pumpkin seeds
Viewed: 56 - Published at: 2 years agoIngredients
- 1 chipotle pepper (canned or dried)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 medium butternut squash, peeled, seeded and thinly sliced
- 1 celery rib, chopped
- salt
- 5 cups vegetable stock
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons roasted pumpkin seeds
Method
- If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
- Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.
- In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.
