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Butternut Squash Soup with Chipotle Cream

Marcela Valladolid
  • 105 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash, medium

2

Carrots

2

stalks Celery

2

Garlic cloves

1

Onion, medium

6 cups

Chicken broth

3 tsp

Chipotle chile in adobo, canned

2

Salt and freshly ground black pepper

3 tbsp

Olive oil

1/2 cup

Sour cream