Save on Pinterest

Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    5 servings

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
  • 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
  • Fresh sage, optional

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. If desired, sprinkle with fresh sage.
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.
Nutrition Facts
1-1/3 cups: 279 calories, 9g fat (4g saturated fat), 19mg cholesterol, 1097mg sodium, 43g carbohydrate (12g sugars, 10g fiber), 10g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • swilkerson912
    Nov 6, 2020

    I absolutely love this soup! The flavor is amazing, especially the next day after the flavors all meld together.

  • Marie
    Sep 25, 2020

    No comment left

  • Susie
    Apr 24, 2020

    This is a fabulous, teen-tested recipe. We left out the carrot, as I have a teen allergic to carrots. I used chipotle Chile pepper seasoning as I didn't have the canned peppers, and a Jalepeno pepper, diced. Instead of using the seeds of the butternut crush, I used crumbled cashews.

  • Julie
    Oct 5, 2019

    So I had pulled this recipe out of a page of some magazine years ago.. Made it a zillion times. Everyone loves it. Saved the magazine page to my computer .. Will computer crashes a year ago and couldn't remember the recipe exactly. Looked and looked on internet for the recipe. Finally gave up and called a neighbor who saved a hard copy. It is called Chipotle butternut squash.. Bingo found it. I am so happy. Even modified with sour cream (remnants) and coconut milk, it was delic ous

  • joycerm53
    Jan 2, 2018

    Excellent soup as written. I have made this several times as written and have added diced chicken, used different beans. I have also used pumpkin instead of the squash. Very good recipe. Joyce Moynihan, Volunteer Field Editor.

  • Pamela
    Aug 20, 2017

    Just made this.....yummmmm me!!! My sister gave me two good-sized butternut squash from their garden.. I used one to make this soup. I used fresh tomatoes from our garden, added two more of the chipolte peppers, some more of the adobo sauce, salt, pepper and about 1/4 t of paprika. Will serve with a good southern cornbread. Think the flavors will meld overnight and this will be even better tomorrow! Thank you for a great recipe.

  • Kartay
    Nov 2, 2016

    I wanted to love this soup but I just found there was too much in it. In fact, I had tasted it when there was just broth, spices, tomatoes, carrot and squash (I roasted mine) and found it delicious. I'll make it again but without the chipotle, corn, beans and cream cheese. May keep the spinach or may not.

  • tbonham9999
    Oct 29, 2016

    Delicious. I may add another pepper next time to make a little more spicy.

  • greatwithoutgluten
    Oct 28, 2016

    We added smoked turkey breast at the end and wow! This was so tasty. I will be making this again for sure.

  • chefheidi18
    Nov 20, 2015

    I really liked the flavor. I would do this again, just without the seeds of the chipotle pepper and with about a 1/3 of the pepper.