Chipotle Butternut Squash Soup
Recipe by Kristina Felix | Total time: 50 minutes Mexican no-waste wisdom transforms old tortillas into a crispy topping for this creamy squash soup, warm with the addition of smoky chiles. The tortillas break into smaller pieces and crisp up perfectly, clinging to mushrooms and green beans as they’re all stir-fried together. They contrast beautifully with the subtle earthiness and sweetness of the winter squash. Canned chipotles are wonderfully fragrant and spicy, but they’re toned down with coconut milk for a satisfying meal that's filling enough for dinner on a cold winter’s day. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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