Orange and Chipotle-Kissed Butternut Squash Bisque

Submitted by JessXU00

"The smoky chipotle chili and sweet hint of orange add layers of flavor to this creamy bisque. Chipotle chilis are smoke-dried jalapenos, also available canned in adobo sauce, and can be found in ethnic markets and well-stocked supermarkets. This recipe is from Vegan Planet, by Robin Robertson."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.
2. 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.
3. 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.

Reviews

[VegSocialWorker]

Yumm, this is delish. It's quick and easy to make as well. I almost forgot to add the orange concentrate and ended up putting it in at the last moment. It really made this dish. I love the subtle sweet and hot and smoky flavors with the squash. thanks for posting, I would make this again for sure.