Chipotle Butternut Squash Soup

This soup is the perfect warm and nourishing dish for a chilly night.  The squash gives it a natural creaminess while the kiss of chipotle adds a smoky heat.  Top it with toasted squash seeds for a crunchy contrast.  Squash is packed with nutrients that will sustain your body and warm your soul.


  • 1 butternut squash
  • 1 large yellow onion
  • 2 large carrots
  • 1 red bell pepper
  • 2 garlic cloves
  • 6 cups chicken stock
  • 2 chipotle peppers in adobo, seeded and chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh rosemary


  1. Cube squash and roast in a 400 degree oven for 40-45 minutes or until soft and golden brown.
  2. In a large saucepan, saute chopped onion, carrots, bell pepper and garlic until soft.
  3. Add chipotle chilies, salt, pepper, and stock and bring to the boil.  Add the cooked squash and reduce to a simmer for 25-30 minutes.
  4. Remove soup from heat and add rosemary.  Puree the soup in a food processor or blender until smooth.
  5. Serve warm and garnish with toasted pumpkin seeds.


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Filed under Recipes, Savory

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