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Chipotle Butternut Squash Soup Recipe
Chipotle Butternut Squash Soup Recipe photo by Taste of Home

Chipotle Butternut Squash Soup Recipe

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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. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 25 min. Cook: 30 min.
MAKES: 5 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Chipotle Butternut Squash Soup in Country Woman March/April 2007, p27

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.

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Reviewed Mar. 19, 2015

"What is there to say but, EXCELLENT!!! I love spice so I add one more pepper in adbo. Also used fire roasted tomatoes and spicy corn. The only thing I do differently is I don't saute the squash first. I just add the first ingredients minus the oil and boil right away. Done it both ways. It's easier just boiling it and it tastes the same either way. Love this soup so much requested a submersion blender for Christmas so I can make it with more ease."

Reviewed Oct. 9, 2014

"This was AMAZING!!!!"

Reviewed Mar. 7, 2014

"Love love loved it!"

Reviewed Jan. 27, 2014

"Soup was delicious and very filling. The chipotle pepper in adobe sauce provided just a hint of spicy heat -- just right for us. Will definitely make again."

Reviewed Jan. 7, 2014

"Delicious! I was looking for a recipe to use butternut squash my In-laws gave me from their garden. This tasted great for a cold winter night. I only used one chipotle pepper in adobo sauce (found it in the Mexican foods in the grocery store), I might use two next time for a little more heat. My husband loved it so I will be making it again."

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