Chipotle Butternut Squash Soup
With the weather changing, along with the offerings at the market, it's time to bust out the big pots and shift into soup season. There is a great quote about soup by American Author Kate DiCamillo that embodies the spirit of the labor that goes into a big cozy bowl of soup: “There ain't no point in making soup unless others eat it. Soup needs another mouth to taste it, another heart to be warmed by it.” Motivated by the promise of tasty soups and stews and the opportunity to share our experience with our farmers' market farm-ily, we pooled our community for recipes and got together to bond over our bowls. I present to you Soup-A-Palooza 2025. A collection of staff soup recipes and the stories behind them.
We received this recipe from Andrew, one of our incredible Operations Coordinators. Here's what he told us about the recipe: A soup I started making for my family during Thanksgiving after years of asking to make something for the holiday. And since then, it's been a staple of our thanksgivings with family. "
- 2 tbsp unsalted butter
- 2 medium red onions
- 1 3lb butternut squash
- 1 can chipotle in adobo
- 7 cups vegetable stock
- 3 tbsp honey
- salt to taste
- 1 cup crème fraîche
- 1/4 cup chives and some for toppings
First, prepare the vegetables. Peel the butternut squash, remove the seeds, and cut the flesh into one-inch cubes. Chop the red onion. Mince one or two chipotle peppers in adobo, depending on your heat preference. Finely chop one-quarter cup of chives and set aside; chop a small amount of additional chives for garnish.
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the chopped onion and cook until softened, about five to seven minutes.
Stir in the cubed butternut squash and the minced chipotle peppers. Cook for five minutes, stirring. Add the vegetable stock and honey, then bring the mixture to a boil.
Reduce the heat, cover, and simmer until the squash is very tender, about thirty minutes.
Carefully purée the soup until smooth, either by using an immersion blender directly in the pot or by transferring the soup in batches to a standing blender. Return the puréed soup to the pot and season with salt to taste.
In a small, microwave-safe bowl, stir the crème fraîche with the one-quarter cup of chopped chives. Microwave until melted and warm, about thirty seconds.
Ladle the soup into bowls. Serve immediately with a swirl of the chive crème fraîche and a sprinkling of the reserved chives for garnish.