Taste, and add more salt, lime, juice, or chipotles to suit your taste. Blend the soup using an immersion blender or in batches in a blender.If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.Bring to a boil, then reduce the heat and simmer. Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt.Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent. If you're using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat.Scoop it out of the shells and set aside. If you're using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with 1/2-inch of water for about 40-50 min at 400 degrees until it pierces easily with a fork.Mine were simply tossed in oil and a little salt and roasted while my squash was cooking.Īnd check out this quick video on How to Cook Squash in an Instant Pot! They’re smaller and thicker than pumpkin seeds, but they have that same nutty taste. And they make a great garnish for soups and salads! I used coconut milk here, but you can use heavy cream if you don’t need it to be dairy-free. This is always my favorite part of blended soup making - adding some creamy component and watching it swirl around. I’m pretty sure they’re seeded, too, so…. This might seem dramatic, but believe me. (And then put the frozen chipotle cubes in a container to get pushed back to the back of your freezer and lost in the Wasteland of Freezerburn.) Or freeze them individually in an ice cube tray only to break your ice cube tray while trying to remove them or render your ice cube tray useless for making anything other than chipotle-flavored ice cubes. No longer shall we open a can, use one chipotle pepper, and then wonder what to do with the rest. Have you seen jarred diced chipotle peppers? They’re a game changer if you use a lot of chipotles in your cooking. I just didn’t want to dirty another pot just to blend this soup on the stove.Īnd since it can heat things (like an electric burner) - I mean, why not? I should say that you don’t HAVE to use an Instant Pot for this recipe. Or Instant Pot it.Īnd when you have an Instant Pot that cooks up a squash in no time it’s a really easy habit to slip into. You can buy the pre-cut butternut cubes at the grocery store or tackle a whole one and roasted it. Among squash? Don’t use my questionable grammar to judge this soup. I’m pretty sure it would win some congeniality prize among squashes. What is it about butternut squash? It’s so likeable. I’m pretty sure blended squash soups were my gateway to liking squash - particularly blended butternut squash soups.

Did you know this is the SIXTH blended squash soup recipe on my site?įifteen years ago I still hated squash.

Mueller stick blender