Chipotle Butternut Squash Soup Recipe
- 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
- 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. If desired, sprinkle with fresh sage. 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.
1-1/3 cups: 279 calories, 9g fat (4g saturated fat), 19mg cholesterol, 1097mg sodium, 43g carbohydrate (12g sugars, 10g fiber), 10g protein.
Reviews for Chipotle Butternut Squash Soup
"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."
"Delicious. I may add another pepper next time to make a little more spicy."
"We added smoked turkey breast at the end and wow! This was so tasty. I will be making this again for sure."
"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."
"Excellent recipe! I made two changes because I didn't have all ingredients on hand. I didn't have the chipotle in adobo sauce. I just used dried chipotle: about 1/8 teaspoon, and it was just enough heat. I didn't have fresh basil, so instead of using a can of plain tomatoes I used the kind with basil, oregano and garlic in it. I will be making this on a regular basis this fall."
"First time I made this, I used one chipotle pepper and it was very hot. Too hot for my husband. I made it again and used a 1/3 of a chipotle and it was perfect. Love this recipe, definitely a great comfort soup!"
"Delicious! Didn't have any black beans so just left them out. Still so good."
"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."
"This was AMAZING!!!!"
"Love love loved it!"
"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."
"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."
"My family thought this soup was delicious and just the right amount of spice with the cumin and 1 chipotle pepper just like the recipe. I did not have any vegetable broth on hand so I used chicken broth. I'm not sure if that would make much difference in the taste but we really enjoyed it. I will make it again for sure."
"Experienced cook made this recipe exactly written, found the soup to be somewhat lacking in depth of flavor. I think that a yellow onion carmelized with the garlic, then add the squash, etc would go a long way to improving the flavor. Served with diced green onion and Parmesan on top and garlic crostini for dipping. Probably will try a different recipe next time :("
"My husband and I loved this soup. Hearty, filling, flavorful, healthy, this soup has it all. First time I have made butternut squash soup, all the other recipes always seem so bland. I added two chipolte peppers and a little extra of the sauce, it was HOT, we like spicy, but I am thinking using this much chipolte would be TOO much for most. Be careful with the peppers!! A little goes FAR. Can't wait to make again!!"
"MommaLittle, If you refer to the recipe it states 1 CHIPOLTE PEPPER IN ADOBO SAUCE, not 1 CAN! I can see why your soup was so spicy! Try again using just one or two peppers. I bet you will prefer it this way."
"Excellent, good way to use up veggies from the garden, used fresh tomatoes instead of canned and strained the soup after blending"
"This soup is delicious, but it was so HOT! My husband and I like our food spicy, so didn't worry much about adding the whole can of pepper in adobo sauce. Youch! It made it so hot! We loved it in spite of the heat, though, so will keep making it from time to time (just with HALF the chipotle peppers)!! My family (back home) is vegetarian, so they will really appreciate it when I make it for them!"
"Butternut Squash soup is one of our favorites, so we had to try this one. Very, very nice taste. Forgot to buy the chipotle in adobo sauce. Substituted Mexican chili Lime Marinade from Lawry's (2tbl). It made it a milder taste and it worked! Now I have one more Butternt Squash soup recipe to add to my collection."
"A 5 star recipe! It's fantastic!!"
"I used way to many peppers, but it was fantastic!"
"I'm making this tonight for the third time. It's amazing!"
"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!"
"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."
"Made it on Xmas Eve. My family lapped it up. Love the spicy, smoky chipotle flavor."
"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!"
"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."
"New family favorite!! So easy to prepare. Tasty nutritious way it eat your veggies, another "keeper""
"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!:)"
"Yet another great vegetarian recipe- I love the zippy yet sweet taste of this good chill-chasing soup."