Friday, April 7, 2017
Roasted squash soup is super all on its own, but adding chipotles in adobo, a pantry staple, kicks it up a notch. You gotta try this one.
What happens when you blend a quarter cup of chipotles in adobo into your luscious roasted squash soup (that just so happens to be vegan)?
Hot! Hot! Hot!
That’s what happens.
Tantalizingly spicy, almost too much so for me. Almost. It was perfect for my husband, yet another anecdote about how palates differ when it comes to heat. So my recommendation is to start with a tablespoon, or even less if you’re super sensitive, and then go up from there until it’s Goldilocks-just-right for you.
And then, if you’re so inclined, whip up a quick avocado crema to garnish the soup (and cool it down) and start slurping the awesome. Seriously.
This, my friends, is why I love leftovers.
This isn’t a precise recipe; just whip a few things together with a hand blender, taste, adjust, and be done with it. You’ll want about equal parts ripe avocado and sour cream and freshly squeezed lime juice (lemon also works fine) and a dash of salt and pepper to create the right flavor and consistency. You can thin it out with water if you like; I did the first time I made it but not the second (why this photo shows a less-than-homogeneous-but-whatever mixture). However pretty it turns out, avocado crema adds richness and balance, and a cilantro garnish adds lovely brightness and color, too.
Learn more about food personality and health expert Dr. PK Newby here, or her experience as a nutrition scientist, professor, and consultant here. Or click here if you just want to ogle food porn featuring plant-based, globally inspired cooking.