This chipotle butternut squash soup is by far my favorite thing to make in the fall. It’s spicy, it’s sweet, it’s savory, and it’s somehow light and fresh and totally healthy. It’s really the perfect soup for fall, and has become the main event for Thanksgiving lunch here before the big meal.
Chipotle Butternut Squash Soup
Prep time: 15 minutes
Bake time: 45 minutes
Servings: 4-6
INGREDIENTS
- 1 large organic butternut squash (about 2 ½–3 lbs), peeled, seeded, and cubed
- 1 medium onion, peeled and quartered
- 6–8 cloves garlic (or 1 small packet of pre-peeled garlic)
- 2–3 tablespoon olive oil
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- ¼ teaspoon ancho chili powder (or more to taste)
- 2–3 cups chicken stock (or vegetable stock for vegetarian option)
- 1 chipotle pepper in adobo
- 1–2 teaspoon adobo sauce (from the chipotle can), to taste
DIRECTIONS
- Roast the vegetables:
- Preheat the oven to 425°F (220°C). Place the cubed butternut squash, onion, and garlic in a glass roasting pan. Drizzle with olive oil and season with salt, pepper, garlic powder, rosemary, Italian seasoning, and ancho chili powder. Toss to coat evenly. Roast for 40–45 minutes, or until the squash is tender and caramelized on the edges.
- Blend the soup:
- Transfer the roasted vegetables to a large pot. Add 2 cups of chicken stock and the chipotle pepper. Use an immersion blender to puree until smooth, adding more stock as needed to reach your desired consistency.
- Season to taste:
- Stir in 1–2 teaspoons of adobo sauce from the chipotle can for extra smokiness and spice. Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
- Serve:
- Ladle into bowls and enjoy warm. Optional toppings: a dollop of sour cream, a pinch of smoked sea salt, a swirl of cream or coconut milk, toasted pumpkin seeds, or fresh herbs.
NOTES
- Storage:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
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