Chipotle Butternut and Acorn Squash Soup

This is a great, warming soup. The two squashes are sweet and the chipotle is spicy and smoky. (You can also add more or less chipotle depending how spicy you want it - or smoked paprika if you don't want any spice.)

Ingredients:

4 cups chicken stock (I used this)

1 tbsp olive oil

1 carrot, peeled and diced

1 onion, diced

1 celery stick, chopped

3 cloves garlic, minced

1 tsp cumin

1 tbsp chipotle powder (or start at 1/2 tbsp and move forward)

1 small butternut squash, peeled, seeds removed, and cut into 1" cubes

1 acorn squash, peeled, seeds removed, and cut into 1" cubes

1 yukon gold potato, peeled and cut into 1" cubes

1/2 cup whole milk

1/4 tsp cider vinegar

Directions:

Heat olive oil in a large pot. Add carrots, onion, garlic, and celery and saute until soft.

Add chipotle and cumin and a little salt and saute about a minute.

Add the squashes and potato and stock.

Bring to a boil and reduce to a simmer. Simmer until veggies are soft, 20-30 minutes.

Once soft, blend, either in an immersion blender or food processor, until very smooth. 

Add milk and season to taste with salt and pepper and more chipotle if you want. Stir in vinegar.

I served it with a thin cumin grilled cheese - recipe coming soon.