Description
A smoky, spicy twist on classic butternut squash soup, infused with chipotle peppers, warm spices, and optional coconut milk for creaminess. Perfect for cozy fall nights with a little heat.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo sauce (plus 1 tsp adobo sauce, adjust for spice level)
- 4 cups vegetable broth
- 1 medium carrot, chopped
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp cinnamon (optional, for balance)
- Salt & black pepper, to taste
- Optional: ½ cup coconut milk or cream for added richness
- Garnish: cilantro, pumpkin seeds, swirl of coconut cream
Instructions
- Prep squash: Roast cubed squash at 400°F for 25–30 minutes with olive oil, salt, and pepper (optional but adds depth).
- Sauté aromatics: Heat olive oil in pot. Add onion and garlic, cook until softened.
- Add flavor: Stir in chipotle, smoked paprika, cumin, and optional cinnamon. Cook 1 minute.
- Simmer: Add roasted squash (or raw if skipping roasting), carrot, and broth. Simmer 20 minutes until tender.
- Blend: Puree with immersion blender until smooth.
- Finish: Stir in coconut milk or cream if using. Adjust seasoning.
- Serve: Garnish with cilantro, pumpkin seeds, or swirl of cream.
Notes
For a milder version, use only half a chipotle pepper. For more heat, add an extra pepper or a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 190
- Sugar: 7g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg