You are here

Member since May 2007

Chipotle Butternut Squash Soup

What you need: 

1 pound butternut squash, halved and deseeded
1/2 large onion, diced
2 teaspoons minced garlic
1 chipotle pepper (canned)
1/2 tablespoon cumin powder
1 1/2 cups veggie broth

What you do: 

1. Preheat oven to 350 degrees F. Place both squash halves face down in a shallow baking dish with a little bit of water in the bottom. Bake the squash for 1 hour.
2. Saute the onion and garlic together for a few minutes over medium heat. When the squash is done and cooled down a little, scoop out the flesh and place it along with the rest of the ingredients into a blender or food processor.
3. Process until the soup is thoroughly "soupy". You may wish to add more water or broth or even nondairy milk if the soup is not thin enough for you.
I ate this with a couple sticks of celery and it was delicious and very satisfying. Hope you enjoy it as well!

Preparation Time: 
1 hour, Cooking time: 1 hour
Cooking Time: 
1 hour
Recipe Category: 


This was so, so good! I didn't blend it, just mashed the squash with the back of the spoon. It was good that way, but I think I will blend it semi-smooth next time. I added quite a bit of soymilk and a little lime juice, plus a pinch of thyme. It tasted so rich and decadent, you would've thought it was full of fat and calories! I'll be making this all winter long.


Interesting and intriguing recipe.  I didn't know what to make and hadn't gone shopping so when I saw this recipe I thought this might be a great cold day soup.  I had some squash I had cooked and put in the freezer so while I was getting everything else out I put it in a pot to heat through.  I didn't have any onions in the house (can you believe it?), but did have some TJ's pepper and onion blend in the freezer for fajitas.  I heated those through with garlic and when the squash was cooked through I put it all in the blender and whizzed it all up.  Yummy!  I agree with FullObeans that the first spoonful I was hesitant, but after that -- sold!  Easy to make and great taste.  Thanks!


My first bite I wasn't so sure if I liked it.  Second, I was feeling better, and by the third slurp I was hooked.  I picked out the smallest pepper out of the can and it was still pretty darn hot, but it added such a great smokey flavor.  I'm excited for left-overs.


;)b So tasty! I didn't add the onions to the blender so that the soup would have a few bits left to chew! And I added 2 chipotles, because I'm pretty brave and it was SPICY! Would be great with some crusty bread or a sandwich, but I ate it plain and it was delish, and FILLING!

Log in or register to post comments