Chipotle And Roasted Garlic Butternut Squash Soup

 I hadn't planned on blogging this.  It's just something I threw together. However, I had a request for the recipe before I had even tasted it to know if it was any good!

This soup has ingredients, but not really a recipe.  Everything is dependent on how big your squash are and your taste for spicy heat and garlic. So I'll tell you what went into this batch, and you can adjust from there. 

 

Chipotle And Roasted Garlic Butternut Squash Soup

4 small butternut squash, washed, halved, and seeded

1 head garlic

Olive oil

Canned chipotle chiles in adobo - I used three and some sauce. This was perfect for me but would have been too hot for my husband. Use your own judgement, always starting with less than you think you need. 

Vegetable broth- I used 4 cups

Salt, to taste- I used a couple pinches for the whole pot. 

 

Place squash halves cut-side down in a lightly oiled baking pan. Add water to pan until it goes halfway up the sides of the squash halves. 

Cut tips off of garlic cloves,  leaving head intact. Lightly coat cut ends with olive oil and wrap head of garlic in aluminum foil. 

Roast both squash and garlic in a 350 degree oven for about one hour. Remove from oven and let cool.

When squash is cool enough to handle, scrape flesh into a stockpot. Squeeze individual cloves from the garlic head into the pot. Add chipotle chiles and sauce, salt, and vegetable broth.  Use an immersion blender to purée all ingredients, adding more broth as necessary to reach desired consistency.  

Heat on stove, stirring frequently, and serve. 

 

Just a couple notes on this recipe:

     -If you don't have an immersion blender, you can purée this soup in a food processor or regular blender, working in batches. If you do it in a regular blender, DO NOT do it when the ingredients are hot. The steam cannot escape from a regular blender and it will explode all over. 

     -I served this with crushed Beanitos chips on top- they fit into the wacko elimination diet I'm currently on. Regular tortilla chips would be good, as would big homemade croutons or a side of a nice crusty bread. (Mmmm, I miss bread.)

     -Garlic, chiles and salt can be easily adjusted to taste in this recipe. Always remember to start with less than you think you want and taste between additions.  

 

This soup was the perfect thing to warm my belly on a cold Minnesota winter day. I hope you enjoy it as much as I did!

Chile Lime Potato Chips

When you're on a really restrictive elimination diet, you sometimes have to get creative.  I had a huge craving for guacamole tonight but I usually eat it with chips.  Corn is on the "NO" list.  Ok, so Blue Diamond Nut-Thins- rice and nuts, right?  Yep, and butter.  Dairy is also on the "NO" list.  Grrr.  So I looked up a recipe for gluten-free crackers.  I found one that looked good, but it calls for either arrowroot powder or cornstarch.  I have no arrowroot powder, and remember...corn is on the "NO" list.  
I sat and stewed about it for a while.  I really, really, REALLY wanted guacamole!  On beans?  Nope, don't have any that aren't dried.  On chicken?  Frozen.  Then, finally, AHA! On homemade chile lime potato chips!  Potatoes, lime juice, olive oil, ancho and chipotle chile powders, and salt to taste.  Bake in a single layer at 400 degrees until crispy.  They absolutely hit the spot!