- 1–3 dried chipotle chilies
- 1 4-pound (1,814 grams) butternut squash, halved lengthwise and seeded
- 3 tablespoons (45 ml) organic unsalted butter
- 1 tablespoon (15 ml) pure maple syrup
- 2 small carrots, halved crosswise
- 1 small yellow onion, thinly sliced
- 6 cups (1,140 ml) low-sodium vegetable or chicken broth, divided
- 1 1/2 (7 1/2 ml) teaspoons sea salt, plus more to taste
- Optional garnishes: toasted, unsalted pumpkin seeds, cilantro, Greek yogurt
In a small bowl, soak chilies in warm water for 2–6 hours; drain.
Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between the squash cavities. Arrange the carrots and onion around the squash and pour 1 cup broth into the pan. Cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
Scoop squash flesh from the skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chilies, remaining 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, cooking uncovered for 10 minutes.
With an immersion blender, purée soup until smooth. Add up to 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).
Serves: 6 | Serving Size: 1/6 recipe
Nutrition (per serving): Calories: 199; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 202mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 11g; Protein: 4g
Nutrition Bonus: Potassium: 1254mg; Iron: 13%; Vitamin A: 715%; Vitamin C: 111%; Calcium: 15%