Chipotle Butternut Squash Soup

Preparation

1. Step 1

   Heat 2 tablespoons oil in a large Dutch oven over medium. Add onion, chiles, garlic and 1 teaspoon salt. Cook, stirring occasionally, until onion and garlic begin to caramelize and chiles are fragrant, about 8 minutes. 

2. Step 2

   Add the squash and broth, bring to a boil and cook, partially covered, until the squash is completely soft, about 15 minutes. 

3. Step 3

   Meanwhile, make the topping: In a large heavy skillet, heat 2 tablespoons of oil over medium. Working in two batches, add half the mushrooms, half the tortillas and half the green beans to the skillet and cook for 3 minutes, stirring and scraping the bottom of the pan occasionally to lift up the crispy bits. Add 1 teaspoon salt, and continue to cook until the tortilla strips have fallen apart into crispy bits, the green beans are beginning to blister and the mushrooms have released their moisture and it has evaporated, 5 to 7 minutes. Remove from the pan, add remaining 2 tablespoons of oil to the skillet and repeat with remaining mushrooms, tortillas and green beans.

4. Step 4

   To finish the soup, mash the squash in the Dutch oven with a potato masher or wooden spoon until the squash has fallen apart (or to desired texture; see Tip). Stir in the coconut milk and bring to a simmer. Cook, occasionally stirring, until the soup is at your desired consistency, about 10 more minutes. Taste for salt.

5. Step 5

   To serve, ladle soup into shallow bowls and top with a generous serving of the tortillas and vegetables.