- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2⅔ cups
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This cozy, seven-ingredient chipotle butternut squash soup makes a delightful light lunch or appetizer on a fall or winter’s day. The smoky heat from chipotle chile powder amplifies the sweetness of the butternut squash, while trusty aromatics lend earthy background notes. This dairy-free butternut squash soup achieves a satisfying creamy texture using plant-based milk and is much lower in fat than traditional versions. Feel free to bump up the spiciness with more chipotle powder sprinkled on top of each serving!
Tips
Winter squash: Try the recipe with other winter squash such as acorn or kabocha squash.
Gluten-free version: To make this gluten-free, be sure to use a gluten-free chipotle chile powder.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 cups cubed peeled butternut squash
- 3 cups low-sodium vegetable broth or water
- 2 cups chopped onions
- 1 15-oz. can no-salt-added diced tomatoes, undrained
- 4 cloves garlic, minced
- ½ teaspoon chipotle chile powder
- 1 cup unsweetened, unflavored plant-based milk
Instructions
- In a medium saucepan combine the first six ingredients (through chipotle powder). Bring to boiling; reduce heat. Cover and simmer 45 minutes or until squash is very tender.
- Using an immersion blender, carefully blend soup until smooth, adding more broth or water if needed to make creamy. (Or carefully transfer soup to a blender or food processor, working in batches as needed, and cover and blend until smooth; return soup to saucepan.) Stir in milk. Heat through over medium. If you like, top with a little additional plant milk and chile powder.
Per serving (2⅔ cups): 217 calories, 52 g carbohydrates, 5.7 g protein, 1.1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 186 mg sodium, 9.2 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(5 from 5 votes)This was so easy to make and the taste is delicious. Like Stephanie suggested in her review, I added red lentils. My lentils were already cooked so I added them when I blended the soup. I thought the chipotle flavor was just right, as I’m not a big fan of super spicy foods. I’ll be making this all winter.
I forgot to add a rating. Five stars!
This recipe is a winner! I added about a cup of red lentils along with a cup of water, and some rubbed sage and thyme. It’s incredibly delicious!
It has no real flavor. Too spicy hot with that amount of chipotle. Very sorry I wasted the ingredients to make it!!!
Simple and delicious. I used frozen squash and it turned out great.
Love this butternut soup.
I LOVE simple recipes like this that don't require a load of ingredients, prep, or dirty dishes! I made this in the Instant Pot and after blending tossed in a bag of steamed mixed veg and served it over quinoa and rice for a complete meal and really enjoyed it! My life needs more quick and easy recipes like this!