Butternut Squash Soup with Chipotle Cream

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i am so in love with the flavor in this soup! I started with frying up some bacon lardons to add flavor. I sauted the veg in the bacon fat! YUMMY I deglazed with a splash of apple cider vinegar which also provided another flavor level!! Everything else I did as the recipe called for. The bacon,cider vinegar and chipotle make such a fantastic flavor combo!!!

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This is now my favorite butternut squash soup recipe. My husband and I just love it. We like some heat but can't take as much as Marcela can. So I cut the chipotle by 75% and it was perfect for us.

I can't wait to make it again!

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AMAZINGLY DELICIOUS!First time that I have attempted this type of soup & my family loved it. I made a few changes used 5 cups chicken broth, 1 tsp. curry powder, cut squash & basted with 1 Tbsp. unsalted butter & used pinch of kosher salt & white pepper baked squash for 1 hour was soft & tender easy to work with. Also, made Ina Garten's parmesan croutons to go with this meal. Overall very pleased at ease of this recipe made for a nice hearty meal & will most certainly use again!! Thanks Marcela

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WOW! The soup was fantastic. Made it as directed and doubled it for a party. Everyone raved. The chipolte pepper gave the soup a little bit of heat that made is special. the sour cream is a wonderful. great on the soup or on a taco. The soup was VERY easy to make and well worth taking the time.

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I made this soup last winter and I am going to prepare it today. I can't wait. It is so very delicious and flavorful. I don't care if it is from Mexico or Greece it is just plain good! Thank you so much Marcela for the very best butternut squash. I just wish I could have given it 11 stars.

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This was a wonderful soup. I will certainly be making this part of my "look how good I am at cooking!" recipes. Thank you for the bragging rights Food Network!

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Wow! I saw this and thought about the pumpkin soup I had to my MIL's in Panama mmm mmm. I didn't bother with the cream (to save on calories and forgot to buy peppers so I just seasoned this up with chili powder and salt and pepper. It's oh so tasty!!!

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OMG. This soup is so magnificent in its simplicity! Its a rainy Canadian West Coast October day, and I couldn't have picked a better recipe to make today! I didn't have any chipotles, so I left them out, and I only used one carrot...I also added about a tsp. of summer savory. Honestly, this soup's consistency is literally like liquid silk! So SOFT, smooth and light(and when I say smooth, I mean SMOOTH, baby!, yet hearty and satisfying...exquisitely comforting...this is by far the best squash soup I have made yet. Seriously, I think I'm tearing up a little. lol...no, serious!!! Super DUPER awesome squash soup.

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Wow! That's what I kept saying as I was eating straight out of the pot. I haven't even gotten to the chipolte cream yet! This is easy on the waistband and on the pocket book. I did use vegetable broth instead of chicken and stirred in just a little heavy cream. I don't know if this helped or hurt, but it's so good. Be careful, though, the chipolte definitely has a kick. I tend to over-season recipes, and boy, am I glad I didn't this time. Now I wish I hadn't passed by the crusty bread at the grocery store today. It would have been a perfect side to this dish.

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I love ALMOST everything about this soup. When I make this again, I'll leave out the carrots. For anyone who really likes the flavor of butternut squash, LEAVE OUT THE CARROTS! It makes me think of baby food.

Chipotle cream is brilliant. I want to put it on everything.