Creamy Chipotle Butternut Soup

There’s something magical about the warmth of a creamy soup on a chilly day, and this Creamy Chipotle Butternut Soup is a true delight. Combining the sweetness of roasted butternut squash with the smoky heat of chipotle chilies, this recipe creates a balance of comforting flavors with a spicy kick.

Whether you’re serving it as a starter or a main dish, this soup is packed with nutrients and flavor. The optional garnishes like tofu cream sauce or crispy chickpea croutons take it to the next level, adding texture and a touch of indulgence. Get ready to enjoy a healthy, hearty meal that’s easy to make and perfect for any occasion.

Why You’ll Love Creamy Chipotle Butternut Soup

  • Rich and creamy: The roasted butternut squash gives this soup a luscious, velvety texture.
  • Smoky and spicy: Chipotle chilies in adobo sauce provide a bold, smoky heat that can be adjusted to your preference.
  • Healthy and satisfying: Packed with fiber, vitamins, and plant-based ingredients, it’s a nutritious choice.
  • Customizable toppings: Add tofu cream sauce, chickpea croutons, or fresh scallions for extra flair.
  • Easy to prepare: The simple steps ensure anyone can make this with confidence!

What You Need to Make Creamy Chipotle Butternut Soup

To prepare this delicious soup, you’ll need a few basic ingredients. For exact amounts, refer to the recipe card. Here’s the overview:

  • Fresh produce like butternut squash, onion, garlic, and lime juice
  • Chipotle chilies in adobo sauce for that smoky heat
  • Pantry staples like smoked paprika, ground cumin, and dried oregano
  • Vegetable broth for the base
  • Optional garnishes like tofu cream sauce, crispy chickpea croutons, and scallions for an elevated presentation

How to Make Creamy Chipotle Butternut Soup

  1. Roast the squash: Preheat the oven to 425°F, and roast cubed butternut squash on a baking sheet until tender and caramelized.
  2. Sauté the aromatics: In a large pot, sauté onion, garlic, and chipotle chilies with a splash of water or broth to release their flavors.
  3. Combine ingredients: Add the roasted squash, spices, adobo sauce, vegetable broth, and lime juice to the pot. Stir well to combine.
  4. Blend until creamy: Use an immersion blender directly in the pot or transfer the mixture to a blender. Blend until smooth and creamy.
  5. Adjust seasoning: Taste and adjust the spice level with additional chilies or adobo sauce if desired.
  6. Serve and garnish: Ladle into bowls and garnish with tofu cream, crispy chickpea croutons, and scallions if using.

Commonly Asked Questions

How spicy is this soup?

The spice level is adjustable! Start with one chipotle chili and a tablespoon of adobo sauce, then add more to taste for extra heat.

Can I make this soup ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

What can I use instead of chipotle chilies?

If chipotle chilies aren’t available, try smoked paprika and a small amount of cayenne for a smoky-spicy flavor.

Is this recipe vegan?

Yes! It’s completely plant-based. Optional toppings like tofu cream sauce and chickpea croutons keep it vegan-friendly.

Can I freeze this soup?

Yes, it freezes beautifully. Store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Creamy Chipotle Butternut Soup

There’s something magical about the warmth of a creamy soup on a chilly day, and this Creamy Chipotle Butternut Soup is a true delight. Combining the sweetness of roasted butternut squash with the smoky heat of chipotle chilies, this recipe creates a balance of comforting flavors with a spicy kick

Ingredients
  

  • 1 large butternut squash 2.5 – 3lbs peeled and cut into 1 inch cubes
  • 1 onion diced
  • 4 garlic cloves minced
  • 1-2 chipotle chilies in adobo sauce chopped, start with 1 and add more if you want spicier
  • 1-2 tablespoons sauce from chili adobo start with 1 and add more if you want spicier
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 4 cups low sodium vegetable broth
  • Juice of 1 lime
  • Tofu cream sauce page xx, (optional)
  • Baked crispy chickpea croutons (optional) for garnish
  • Scallion thinly sliced, (optional) for garnish

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Add the cubes of squash to the prepared baking sheet and roast for 30 minutes until tender when pierced with a fork. Remove from the oven and set aside.
  • Heat a large stockpot over medium heat. Add the onion and saute 4 minutes until translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent the onion from sticking. Add the garlic and chipotle chilies and saute one additional minute until fragrant, add liquid as needed. Add the adobo sauce, paprika, cumin, oregano, salt, pepper, vegetable broth, and lime juice, stir to combine. Turn off the heat.
  • Use an immersion blender and blend until smooth and creamy. Alternatively, transfer to a blender and blend until smooth and creamy. Taste for spice level at this time and add more chilies and adobo sauce, if desired.
  • Serve in bowls garnished with tofu cream, croutons, and scallions, if desired.
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