Ingredients

2 tablespoons extra virgin olive oil

1 large white onion

2 large cloves garlic

1-2 chipotles in adobo sauce

3 pounds butternut squash

2 teaspoons sweet smoked Spanish paprika

1 teaspoon kosher salt

1 teaspoon ground black pepper

6 cups low- or no-sodium chicken broth

1/2 cup heavy cream

2 tablespoons maple syrup

Garnish: candied chopped pecans, diced sautéed Spanish chorizo, and minced fresh cilantro

Chef notes

Make something that's hot and sweet this Thanksgiving: butternut squash soup with spicy, smoky chipotles and sweet maple syrup to tame the flame.

Go vegan: Make this soup vegan by replacing chicken broth with vegetable broth and swapping in full-fat coconut milk for the heavy cream.

Serve a crowd: This recipe version serves about six as a full-size portion, but you can easily double it for larger parties.

Make ahead: Soup can be made up to 2 days in advance and reheated just before serving.

Heat olive oil in a large pot over medium heat, then add the onions, garlic, and chipotles. Sauté for 2 minutes until onions are soft and garlic is fragrant.
Add the squash, paprika, salt and pepper, and stir to coat well. Pour in the broth and bring to a boil. Lower heat and let simmer 15-20 minutes, or until squash is very tender.
Remove from heat and let cool 20 minutes, then add the cream and maple syrup, and carefully transfer to a blender to puree in batches until very smooth (or use an immersion blender to puree in the pot). Return to pot and bring up to a simmer again.
Taste and season with additional salt and pepper, if needed.
Serve garnished with candied pecans, chorizo and cilantro.

Spicy Chipotle-Maple Butternut Squash Soup