Adobo Butternut Squash Soup is an antidote to the mid-winter blues. In the new year, I’m always drawn to super easy, super healthy recipes. My first week back at work is always hectic, so a quick soup and salad for lunch is perfect. This adobo butternut squash soup takes just five ingredients and can be prepped from start to finish in about thirty minutes. It freezes beautifully, which is always a plus for lunch prep.
Am I the only one who, in January, still has winter squash lurking from the last farmer’s markets of the season? I still have a kabocha, a spaghetti squash, and about four delicata squash hanging out in the pantry. It will be a race to use them up before they end up in the compost. Fortunately, the butternut squash was ideal for this soup. Paired with adobo chilies, this is both spicy and sweet.
Ingredients
- 1 butternut squash, peeled and cut into chunks
- 1/2 onion, diced
- 2 canned adobo chilies
- 4 cups chicken or vegetable stock
- 1 cup water
- 2 tablespoons olive oil
- salt to taste
Instructions
- Heat the olive oil over medium heat in a large saucepan. Add the onion. Saute until lightly browned. Add the adobo chilies and cook for 1 minute. Add the chicken or vegetable stock and water. Add the cubed butternut squash. Bring the stock to a boil and reduce to a simmer. Cook until the butternut squash is soft - about 15 minutes.
- Puree the soup in a blender in batches or with an immersion blender. Salt to taste.
- Serves 4. Enjoy!
