Chipotle Butternut Squash Soup Recipe

This creamy, smoky Chipotle Butternut Squash Soup Recipe is made with roasted squash, spicy chipotle peppers, and heavy cream, ready in just 45 minutes. The natural sweetness of the squash balances the heat from the peppers for a warming, velvety bowl. I love making this when I need a comforting meal with a little extra kick.

Restaurant-Quality At Home

I used to think butternut squash soup had to be overly sweet or loaded with warm spices like cinnamon and nutmeg. When I first tried adding chipotle peppers in adobo, I realized the smoky heat cuts through the richness perfectly, making it taste like something from a high-end cafe.

One mistake I made early on was adding too many peppers at once, which completely overpowered the delicate squash flavor. Now I start with just one pepper and a little sauce, tasting as I go to hit that sweet spot where the heat warms your throat without burning.

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Chipotle Butternut Squash Soup Recipe Ingredients

• For the Soup Base:
• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil or unsalted butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped (plus 1 tsp sauce)
• 4 cups chicken or vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• For the Finish:
• 1/2 cup heavy cream or canned coconut milk
• Optional Garnishes:
• Pepitas (pumpkin seeds)
• Fresh cilantro, chopped
• Sour cream or crème fraîche

How To Make Chipotle Butternut Squash Soup Recipe

1. Sauté Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent, then stir in the garlic and cumin, cooking for another minute until fragrant.
2. Simmer Soup: Add the cubed butternut squash, chopped chipotle peppers, adobo sauce, salt, pepper, and broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the squash is fork-tender.
3. Blend Mixture: Remove the pot from the heat and carefully blend the soup using an immersion blender until completely smooth. If using a standard blender, work in batches and be sure to vent the lid to prevent steam buildup.
4. Finish and Serve: Stir in the heavy cream (or coconut milk) and warm gently over low heat for 2-3 minutes—do not let it boil. Taste and adjust salt or add more adobo sauce if you want more heat, then ladle into bowls and top with pepitas and cilantro.

Recipe Tips

• Control the Heat: Chipotle peppers vary wildly in spice levels. Start with one pepper and a teaspoon of sauce, blend, and taste before adding a second pepper to avoid ruining the batch.
• Roasting Option: For deeper flavor, toss the squash cubes in oil and roast at 400°F (200°C) for 30 minutes before adding them to the pot with the broth.
• Texture Fix: If your soup is too thick after blending, stir in an extra splash of broth or water until it reaches your desired consistency.
• Safety First: When using a standard blender for hot soup, never fill it more than halfway and always hold a towel over the vented lid to protect your hand from steam burns.

What To Serve With Chipotle Butternut Squash Soup

This spicy soup pairs beautifully with a grilled cheese sandwich made with sharp cheddar or pepper jack to echo the heat. Crusty sourdough bread or homemade focaccia is also excellent for dipping into the creamy broth.

How To Store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well for up to 3 months; just thaw it overnight in the fridge and reheat gently on the stove, adding a splash of fresh cream if needed.

FAQs

• Is this soup very spicy?
  It depends on how many peppers you use. One pepper gives a mild, smoky warmth, while two or three will make it noticeably spicy.
• Can I make this dairy-free?
  Yes, simply swap the heavy cream for full-fat canned coconut milk, which complements the chipotle flavor perfectly.
• Do I have to peel the squash?
  Yes, butternut squash skin is tough and won’t blend smooth, so use a sharp vegetable peeler or buy pre-cut squash to save time.
• What if I don’t have an immersion blender?
  You can use a regular blender, but let the soup cool slightly first and blend in small batches to avoid accidents.
• Can I use frozen squash?
  Absolutely, frozen squash works great and saves prep time; just add it directly to the pot and simmer until tender.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Protein: 6g