Butternut Squash Soup with Chipotle Cream


Apple juice provides just the right touch of sweetness to balance Indian-inspired spices in this vibrant soup. Its rich orange color, a drizzle of Chipotle Cream and a sprinkle of chives give it an elegant presentation. For meat-eaters, add crispy sautéed prosciutto bits.

2 cups apple juice
2 boxes (12 ounces each) frozen cubed butternut squash
1 large onion, chopped
2 large garlic cloves, minced
1 tablespoon canola oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground mustard
¼ teaspoon freshly grated nutmeg
½teaspoon sea salt
¼ teaspoon crushed red pepper flakes
1 tablespoon lemon juice
2 tablespoons chopped fresh chives or parsley, for garnish
Chipotle Cream
¼ cup low-fat mayonnaise or vegan mayonnaise
¼ cup low-fat sour cream or vegan sour cream
2 tablespoons lime juice
¼ teaspoon agave nectar
⅛ teaspoon chipotle chile powder

1. In a large pot, combine all the soup ingredients, except lemon juice and chives. Bring to a boil; reduce heat to low and simmer, covered, 30 minutes. Stir the mixture occasionally to break up the frozen chunks of squash.

2. While the soup simmers, make the Chipotle Cream: In a small bowl, whisk together mayonnaise, sour cream, lime juice, agave nectar and chipotle chile powder. Set aside.

3. With a handheld immersion blender, puree the soup until very smooth. Stir in lemon juice.

4. Serve hot, garnished with chives and a drizzle of Chipotle Cream. Refrigerate any leftover cream, tightly covered, for a week.

Each serving contains 281 calories, 11g total fat, 1 g sat fat, 0g trans fat, 0mg cholesterol, 427g sodium, 43g total carbohydrate, 4g fiber, 3g protein.

Reprinted with permission from 125 Gluten-Free Vegetarian Recipes (Avery/Penguin Group, 2011), by Carol Fenster. Available at LivingWithout.com.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.