Best 3 Chipotle Butternut Squash Soup Recipes

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Calling all soup lovers! Our Chipotle Butternut Squash Soup is an absolute delight for your taste buds. This creamy, flavorful soup is packed with roasted butternut squash, sautéed onions, and a blend of spices that give it a smoky, slightly spicy kick. And the best part? It's surprisingly easy to make, with just a handful of simple ingredients.

Our recipe collection also includes variations of this classic soup, such as a Slow Cooker Chipotle Butternut Squash Soup for those who prefer hands-off cooking, and a Vegan Chipotle Butternut Squash Soup for those with dietary restrictions. And if you're looking for a lighter version, our Chipotle Butternut Squash Soup with Coconut Milk is a great option.

So whether you're a seasoned soup aficionado or a beginner in the kitchen, we have a Chipotle Butternut Squash Soup recipe that's perfect for you. Gather your ingredients, put on your apron, and let's get cooking!

Here are our top 3 tried and tested recipes!

BUTTERNUT SQUASH SOUP WITH CHIPOTLE CREAM



Butternut Squash Soup with Chipotle Cream image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
  • In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
  • In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

CHIPOTLE BUTTERNUT SQUASH SOUP



Chipotle Butternut Squash Soup image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 279 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1097mg sodium, Carbohydrate 43g carbohydrate (12g sugars, Fiber 10g fiber), Protein 10g protein.

ZIPPY CHIPOTLE BUTTERNUT SQUASH SOUP



Zippy Chipotle Butternut Squash Soup image

The combination of butternut squash and apples in this soup reminds me of autumn, which is my favorite season. The spicy chipotle peppers add some zip. Leave them out if you prefer less heat. -Andrea Gilkenson, Wausau, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed
2 medium carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter
2 medium tart apples, peeled and cubed
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
1 cup unsweetened apple cider or juice
1 chipotle pepper in adobo sauce, seeded and chopped
1/2 teaspoon salt
1/2 cup sour cream

Steps:

  • In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes., Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 594mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose ripe, firm butternut squash for the best flavor and texture.
  • Roasting the butternut squash brings out its natural sweetness and caramelizes the edges.
  • Use a high-quality vegetable broth for the best flavor. You can also use chicken broth if you prefer.
  • Add a dollop of sour cream or yogurt to each bowl of soup for a creamy, tangy flavor.
  • Garnish the soup with chopped fresh cilantro, toasted pepitas, or crumbled bacon for extra flavor and texture.

Conclusion:

This Chipotle Butternut Squash Soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a warm and comforting soup, give this recipe a try!

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