Creamy Chipotle Butternut Soup

Fall soups just got a little spicier with this Creamy Chipotle Butternut Soup. It’s the perfect blend of sweet roasted butternut squash with a smoky, spicy kick from chipotle chilies. Whether you’re vegan, looking for something healthy, or simply love a rich and flavorful soup, this recipe is bound to become a staple. Plus, it’s versatile—top it with your favorite garnishes, and adjust the spice level to your liking!

In this guide, you’ll learn why this soup is a must-try, what you need to make it, and how to prepare it with ease. Ready to cozy up with a bowl?

Why You’ll Love Creamy Chipotle Butternut Soup

  • Flavorful: The combination of roasted butternut squash with smoky chipotle creates a mouth-watering, hearty dish.
  • Healthy: It’s naturally low in fat, high in fiber, and packed with vitamins from fresh vegetables.
  • Customizable: You can control the spice by adjusting the amount of chipotle, and make it even creamier with tofu cream sauce.
  • Great for a crowd: This recipe serves 8, making it perfect for family dinners or meal prep.

What You Need to Make Creamy Chipotle Butternut Soup

Here’s what you’ll need to make this soup, minus the ingredient amounts—you can find all the details in the recipe card below:

  • Butternut squash
  • Onion
  • Garlic cloves
  • Chipotle chilies in adobo sauce
  • Smoked paprika
  • Ground cumin
  • Dried oregano
  • Sea salt
  • Ground black pepper
  • Vegetable broth
  • Lime juice
  • Optional garnishes: tofu cream sauce, crispy chickpea croutons, and scallions

How to Make Creamy Chipotle Butternut Soup

  1. Roast the Squash: Start by preheating your oven to 425°F. Arrange the cubed butternut squash on a parchment-lined baking sheet and roast for 30 minutes until tender. Set aside.
  2. Sauté the Veggies: In a large stockpot, sauté the onion over medium heat until translucent. Add garlic and chipotle chilies, cooking for an additional minute. Keep adding liquid as needed to prevent sticking.
  3. Add the Seasonings: Stir in the adobo sauce, smoked paprika, cumin, oregano, salt, and pepper. Pour in the vegetable broth and lime juice.
  4. Blend Until Creamy: Use an immersion blender to blend everything until smooth. Alternatively, you can transfer the soup to a blender. Adjust the spice level by adding more chilies or adobo sauce if desired.
  5. Serve: Ladle the soup into bowls and top with optional tofu cream, crispy chickpea croutons, and sliced scallions for garnish.

Commonly Asked Questions

How can I make this soup less spicy?

You can control the spice level by starting with just one chipotle chili and a tablespoon of adobo sauce. Taste the soup after blending, and if it’s not too spicy, you can add more.

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for up to 5 days. You can also freeze it for up to 3 months—just be sure to reheat it gently on the stovetop.

Is there a substitute for chipotle chilies in adobo sauce?

If you can’t find chipotle chilies, smoked paprika will give a similar smoky flavor without the heat. You could also try canned roasted red peppers for a milder option.

Can I make this soup creamier?

Absolutely! You can stir in coconut milk, or use the optional tofu cream sauce for extra creaminess without dairy.

Creamy Chipotle Butternut Soup

This Creamy Chipotle Butternut Soup blends roasted squash with smoky chipotle chilies, creating a rich, flavorful dish that’s perfect for fall. It's easy, healthy, and customizable to your spice preference!

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 (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.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating