Bake-Off® Contest 47, 2014
Sandia Park, New Mexico

Creamy Chipotle Butternut Squash Soup with Onion Crescent Rounds

Create homemade soup and a new twist on crescents for a satisfying supper ready to serve in under an hour.

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  • prep time 30 min
  • total time 45 min
  • ingredients 7
  • servings 4
 

Ingredients

3
cups cubed fresh butternut squash (1 lb)
1
cup sliced green onions with tops (16 medium)
3/4
teaspoon Watkins™ Garlic Powder
1
cup reduced-sodium chicken broth
1
chipotle chile in adobo sauce plus 1 tablespoon adobo sauce (from 7-oz can)
1
cup heavy whipping cream
1
can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium microwavable bowl, place butternut squash and 2 tablespoons water; cover. Microwave on High 6 to 8 minutes, stirring once, until tender.
  • 2 Meanwhile, reserve 4 teaspoons green onion for garnish and 1/4 cup green onion for dough. Spray 2-quart saucepan with Crisco® Original No-Stick Cooking Spray. Add remaining green onion; cook over medium heat 4 to 5 minutes, stirring frequently, until softened.
  • 3 In food processor, place squash, cooked onions, 1/2 teaspoon of the garlic powder, 1/2 cup of the chicken broth, the chipotle chile and adobo sauce, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Cover; process until smooth, 1 to 2 minutes, scraping sides occasionally. Pour squash mixture into saucepan; add remaining 1/2 cup chicken broth. Heat over medium heat, stirring frequently, until hot. Stir in whipping cream. Cook uncovered over medium heat 4 to 6 minutes, stirring occasionally, until heated through.
  • 4 Meanwhile, unroll dough; press to form 12x8-inch rectangle. Sprinkle remaining 1/4 teaspoon garlic powder and 1/4 cup reserved green onion over dough. Starting at short side, roll up dough; pinch edges to seal. Cut roll into 8 slices; press each slice to form 3-inch round. Place 2 inches apart on cookie sheet. Sprinkle with 1/8 teaspoon sea salt. Bake 9 to 13 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
  • 5 To serve, spoon soup into 4 serving bowls; top each with 1 teaspoon reserved green onion. Serve soup with warm crescent rounds.
  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium microwavable bowl, place butternut squash and 2 tablespoons water; cover. Microwave on High 6 to 8 minutes, stirring once, until tender.
  • 2 Meanwhile, reserve 4 teaspoons green onion for garnish and 1/4 cup green onion for dough. Spray 2-quart saucepan with Crisco® Original No-Stick Cooking Spray. Add remaining green onion; cook over medium heat 4 to 5 minutes, stirring frequently, until softened.
  • 3 In food processor, place squash, cooked onions, 1/2 teaspoon of the garlic powder, 1/2 cup of the chicken broth, the chipotle chile and adobo sauce, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Cover; process until smooth, 1 to 2 minutes, scraping sides occasionally. Pour squash mixture into saucepan; add remaining 1/2 cup chicken broth. Heat over medium heat, stirring frequently, until hot. Stir in whipping cream. Cook uncovered over medium heat 4 to 6 minutes, stirring occasionally, until heated through.
  • 4 Meanwhile, unroll dough; press to form 12x8-inch rectangle. Sprinkle remaining 1/4 teaspoon garlic powder and 1/4 cup reserved green onion over dough. Starting at short side, roll up dough; pinch edges to seal. Cut roll into 8 slices; press each slice to form 3-inch round. Place 2 inches apart on cookie sheet. Sprinkle with 1/8 teaspoon sea salt. Bake 9 to 13 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
  • 5 To serve, spoon soup into 4 serving bowls; top each with 1 teaspoon reserved green onion. Serve soup with warm crescent rounds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
1010mg
1010%;
Total Carbohydrate
40g
40%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
15%;
Calcium
10%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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