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Chipotle Butternut Squash Soup Recipe

Chipotle Butternut Squash Soup Recipe photo by Taste of Home

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Using herbs and vegetables from the garden along with convenient pantry items makes this hearty soup easy and fast to fix. Your family will devour it.

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Chipotle Butternut Squash Soup Recipe

Prep: 25 min. Cook: 30 min.

Yield: 5 Servings

25 30 55

Ingredients

2 cups diced peeled butternut squash
1 small carrot, finely chopped
1 green onion, sliced
1/2 teaspoon ground cumin
1 tablespoon olive oil
2 garlic cloves, minced
2 cups vegetable broth, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (3 ounces) cream cheese, cubed
1/4 cup minced fresh basil
1 chipotle pepper in adobo sauce, chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
2 cups fresh baby spinach

Directions

In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.
Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. Yield: 5 servings.

Editor’s Note: If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350° for 10-13 minutes or until golden brown.

Nutritional Facts 1-1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein.

Originally published as Chipotle Butternut Squash Soup in Country Woman March/April 2007, p27

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Chipotle Butternut Squash Soup

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Reviewed on Mar. 09, 2013 by lovn1bar

A 5 star recipe! It's fantastic!!

Reviewed on Jan. 04, 2013 by ejt325

I used way to many peppers, but it was fantastic!

Reviewed on Nov. 08, 2012 by lheming

Very healthy homemade soup! Have made it several times and you can spice it up as you like with the chipotle.

Reviewed on Nov. 06, 2012 by maggierood

I'm making this tonight for the third time. It's amazing!

Reviewed on Mar. 12, 2012 by momio

My family and I all loved this soup! My husband doesn't even like butternut squash and he really liked this soup. Good recipe!

Reviewed on Mar. 02, 2012 by joniotto

Made this a few days ago when the weather was COLD and it really warmed things up! Love the spiciness and all of the healthy things packed into this soup - I served it with some cornbread and had a hearty meal. I found peeled, diced butternut squash sold in the frozen foods section at my supermarket and that made preparation much easier. Great recipe!

Reviewed on Jan. 26, 2012 by preachermom

I couldn't think of a way to peel the squash that didn't seem likely to cause injury so I baked the squash the night before. That worked quite well of course and my husband liked it enough to request that I keep the recipe.

Reviewed on Jan. 18, 2012 by dollargirl

Made it on Xmas Eve. My family lapped it up. Love the spicy, smoky chipotle flavor.

Reviewed on Nov. 14, 2011 by mama_mums

Made this for the first time last night and the family was amazed- it is one of our new favorites for sure. Made a few adjustments like adding cooked turkey for extra protein and a little tomato sauce to combat the heat. Overall a WONDERFUL recipe!

Reviewed on Oct. 31, 2011 by mermaidaaa99

My family didn't believe that I made it. They were convinced that I picked it up at a restaurant. DELICIOUS!!!

*We like our food a little spicy, so I doubled the amount of chipotle peppers. Also, instead of using Mexicorn I used can corn and fresh red and green bell peppers diced.

Reviewed on Oct. 24, 2011 by AngelaW1961

New family favorite!! So easy to prepare. Tasty nutritious way it eat your veggies, another "keeper"

Reviewed on Sep. 26, 2011 by snackcake

would have enjoyed more with alittle less heat!next time i make it i will use something other then the chipotle pepper.i did double the recipe that could have been why it had more heat.made green onion cornmeal muffins from this site and went well with the soup. thanks!:)

Reviewed on Nov. 10, 2010 by maggieaw

Yet another great vegetarian recipe- I love the zippy yet sweet taste of this good chill-chasing soup.

Reviewed on Dec. 15, 2009 by LorraineReid

This soup is delicious. The first time I made it my husband said "So how bad is this for me, since it is so creamy". It is good for you and easy to make. I got this recipe 2 months ago and have made the soup three times already. Definitely a keeper.

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