Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Kickin’ Butternut Soup

Name: Kickin’ Butternut Soup
Yield: Serves 6 to 8 as a main dish
Ingredients: Scant ¼ cup [50 g] chipotle peppers in adobo sauce (see Tip); 1 tsp freshly ground black pepper; 5 cups [1.2 L] vegetable stock; 1½ cups [200 g] diced carrots; 1 Tbsp fine sea salt; 1½ cups [200 g] diced celery; 1½ tsp ground smoked cumin; 2 medium [1.8 kg] hard-skinned squash, like butternut or sugar pie pumpkins; 1⅔ cups [380 g] heavy cream; 1 bunch [75 g] fresh cilantro, leaves finely chopped; 1½ cups [200 g] diced yellow onion; ½ cup plus 1 Tbsp [125 g] unsalted butter

Preparation info

Serves
6 to 8
as a main dish

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

As you might deduce from the name, we make this soup with butternut squash, but feel free to switch up the squash and call yours Kickin’ Kabocha or Kickin’ Pumpkin! If you like, you can call it Kickin’ Pumpkin no matter what type of squash you use—there’s no botanical distinction that makes a pumpkin a pumpkin. In fact, that can of pumpkin purée lurking in the back of your pantry? It’s likely made with other types of winter squash, like butternut!

Our soup’s kick comes from a combin

Ingredients

Method

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Part of

No.3 Fall

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