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Chipotle Butternut Squash Soup

January 11, 2011

I was having so much fun making butternut squash soups that I decided to make another one! Even though I’ve already made a curried butternut squash soup and a coconut butternut squash soup, I felt like two wasn’t enough. We needed a third. And hence the idea came to make this chipotle butternut squash soup! And to be honest, this may be my favorite one!

When I cook with the winter squashes, I really prefer using spicy ingredients to compliment them instead of cooking them in more sugar. Chipotles, which are smoked jalapenos, are fantastic with all squashes including butternut, acorn, and pumpkin. They are also really great with sweet potatoes! You can buy chipotles dried or as I do in “adobo sauce” which is a spicy, vinegary, and garlicky sauce that lends tons of flavor to everything.

If your only exposure to chipotle is in those dipping sauces of fast food restaurants, you are in for an awakening. There is nothing better than the real thing. And in this soup, it really shines.

Chipotle Butternut Squash Soup

(Recipe Courtesy of Vivek Surti)

1 red onion, sliced

2 carrots, peeled and sliced

2 stalks celery, sliced

2 cloves of garlic

1 T chopped fresh cilantro

3 canned chipotle chiles in adobo, chopped

1/2 tsp cumin seeds (whole or ground)

1 butternut squash, peeled, seeded, and chopped

2 cups vegetable broth

1 lime, zested

heavy cream

ancho chile powder

kosher salt and freshly ground black pepper

1. Add fat to the pan – add a little bit of vegetable oil in your pot and set over medium high heat.

2. Add the vegetables – add the red onion, celery and carrot to the oil and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.

3. Add aromatics – add the garlic, cilantro, cumin, and chopped chipotles and cook until they are fragrant, about 2 minutes.

4. Add main ingredient – add the cubed butternut squash and coat with the vegetable mixture. Let cook for about 5 minutes until the squash just begins to soften.

5. Add liquid – add the vegetable stock to the pot and bring the liquid up to a boil. Reduce the liquid to a simmer (medium to medium low heat) and cook for about 15-20 minutes until the squash is tender and the flavors have come together.

6. Puree – transfer the soup to a blender and puree until smooth. Strain the soup through a fine sieve for an amazing smooth texture. You may have to do this in batches.

7. Serve – ladle some of the soup into a bowl. To finish it off, sprinkle some lime zest and ancho chile powder over the soup. Take a spoon of cream and just float it on top. Enjoy!

Cheers,

Vivek

46 Comments leave one →
  1. January 11, 2011 9:38 AM

    I love the idea of adding chipotles to butternut squash
    soup … the soup itself can be a little bland, so I’m sure this
    serves to add some warmth! Great idea…

    • January 11, 2011 10:53 AM

      Yes, indeed! It adds a spicy and smoky depth to the soup!

  2. January 11, 2011 9:40 AM

    *Makes Homer Simpson craving noise *Wipes drool off the
    keyboard

    • January 11, 2011 10:53 AM

      This MAY be the best comment I’ve had on the blog so far!

  3. AskTina4Advice permalink
    January 11, 2011 9:46 AM

    Looks super yummy!

  4. January 11, 2011 10:00 AM

    You had me at “chipotle.” Your pictures are stunning. Drool
    spouted from my mouth the moment I laid eyes on that golden,
    shining bowl of heaven. While I go get a napkin, enjoy your Freshly
    Pressed status! Well-deserved!

    • January 11, 2011 10:54 AM

      Thank you so much! Hope you keep reading and cooking!

  5. January 11, 2011 10:18 AM

    Yum. I learned a couple of things. Thanks.

    • January 11, 2011 10:54 AM

      Thank! The technique is really the key to cooking all soups.

  6. January 11, 2011 10:28 AM

    Oh wow, this looks delicious. Thanks for the
    recipe!

    • January 11, 2011 10:54 AM

      Thanks, Hannah! Hope you enjoy it. If you try it out, let us know how it goes!

  7. January 11, 2011 11:12 AM

    yeees
    Looks super yummy!😀 thansk

  8. Fuzzy Plums permalink
    January 11, 2011 11:28 AM

    Oh my god, this looks scrummy! Thank you for posting this. I will be trying this out very soon!

  9. January 11, 2011 11:33 AM

    Looks delicious! I really want to make this
    tonight!

    • January 11, 2011 12:17 PM

      Awesome! Let me know how you like it, Shaun!

  10. January 11, 2011 11:52 AM

    This looks and sounds amazing. I’ll have to make this the
    next time my son “the chef” comes home for dinner. He loves momma’s
    cooking and I’m sure he’ll be delighted to see me venturing in new
    directions. Well worth the ‘fresh-press’!

  11. January 11, 2011 1:01 PM

    Just stocked up on adobe for a brisket; I’ll need to reserve some for your recipe. Looks fabulous1

  12. Modern Funk permalink
    January 11, 2011 1:04 PM

    That looks seriously YUMMY!

  13. January 11, 2011 3:29 PM

    This sounds and looks delicious. I’m not big on anything too spicy, but my son and daughter would probably love this. I would certainly give it a try!

    • January 11, 2011 4:08 PM

      Nice! You could certainly tone down the spiciness by adding just 1 or 2 chipotles.

  14. January 11, 2011 4:10 PM

    I would’ve never thought of using chipotles…thank you!!

  15. January 11, 2011 4:17 PM

    I love squash soup (though typically I use kabocha) and yet hate chipotle! So I would never make this. Still, reeled in by the squash, I had to take a look.🙂

    • January 11, 2011 4:20 PM

      If you’re not a fan of chipotle, try using smoked bacon and red chili flakes – it’ll give a depth of flavor to the soup without the chipotle flavor.

  16. January 11, 2011 4:34 PM

    Yes, that’d be a workable alternative. Or here’s another – don’t make it and instead make the curried version!

  17. carlascorner permalink
    January 11, 2011 4:35 PM

    Love the recipe and the photo is great. Love butternut
    squash soups and can’t wait to try this variation. I plan to
    garnish mine with some pepitos (roasted pumpkin seeds) for a bit of
    texture definition and another Southwest accent. I enjoy both
    [sorta] sweet butternut squash soups as well as savory. I do one
    where you make the basic soup (roasted squash, chicken broth,
    seasonings), then add in browned Italian sausage and cannellini
    beans. Garnish with shaved Parmesan or Parmesan crisps. Yummy –
    especially on a cold winter night.

  18. January 11, 2011 4:39 PM

    This seems like an interesting treat.

  19. thewaffler100 permalink
    January 11, 2011 4:55 PM

    I normally don’t like butternut squash, but after trying
    this recipe, I can’t get enough of it! With chipotle, of course.
    Btw, I love your blog’s theme!

  20. January 11, 2011 5:04 PM

    I sit here reading your blog while eating my homemade
    vegetable soup. It is wonderful. I looooove soup. But there’s
    something about butternut squash that is so tempting. Yum. Must
    try.

  21. asrai7 permalink
    January 11, 2011 5:37 PM

    Sounds absolutley delicous! I can’t wait to try this one at
    home.😀

  22. January 11, 2011 5:58 PM

    Congratulations, Vivek.

  23. January 11, 2011 7:50 PM

    How for me to imaging the taste.

  24. January 11, 2011 10:39 PM

    Wow! You had me at Chipotle…no wait Butternut…no no
    Squash….ugghh…all of it! Yum yum yum! I am definitely going to
    make this pronto! Thank you for sharing! GG

  25. January 12, 2011 1:11 AM

    Yummy recipe, i will surely try this. Thanks for sharing.

  26. January 12, 2011 2:34 AM

    SUPER RECIPE! Very nice photos!

  27. January 12, 2011 3:05 AM

    God this looks so yummy

  28. January 12, 2011 7:50 AM

    This soup really looks hearty. Ummm ummm good! Go big or go home: Adding color to black and whites. Black and white blah or black and white BAM. How to turn contrasting colors into an unforgettable outfit. http://ow.ly/3CrSc

  29. January 12, 2011 1:58 PM

    mmmm sounds very appetizing. i love the chipotle flavor but adding it with butternut squash sounds very good. im stealing this recipe from you =]

    http://enjoibeing.wordpress.com/

  30. January 14, 2011 8:16 AM

    Def one to try. Thanks

  31. strayimp permalink
    January 16, 2011 6:47 AM

    Thank you for sharing this recipe. I’ll be sure to try it out this week.

    Dan Jones
    My WordPress Blog: http://www.strayimpact.com

  32. November 11, 2011 12:49 PM

    I made this soup today because I had some roasted butternut that I had cooked a few days ago. They were roasted with a teensy bit of pure maple syrup, so I wondered how it would change the dynamic of the recipe… Wow oh wow!! What was really interesting was that I had to go out on my deck to blend the soup with my Cuisinart stick because hubby was on a con call.. anyway the colors in the soup as I blended mirrored the colors in the trees.. the red of the chilis in the adobo, the greens, the beautiful buttery oranges of the squash and carrot.. I had a moment.. haha… thanks for that… and the taste –there are layers of flavor…just scrumptious…

Trackbacks

  1. Chipotle Butternut Squash Soup | Walter's Greasy Spoon
  2. Recipe: Carrot creme soup with cocnut creme and sweet chili. « Thewonderingchef's Blog
  3. Recipe: Spicy butternut Arancini balls! « Thewonderingchef's Blog

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