Chipotle Squash Soup

Squash is very plentiful at my house. I grow numerous varieties and am always looking for new ways to enjoy them. And thankfully, that’s not too difficult. Squash soup is a staple for me but I love to play with the recipe and pump up the flavor. Chipotle is a favorite flavor so I had to utilize it in this soup!

Watch how to make this chipotle squash soup:

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Chipotle Squash Soup

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Description

This chipotle squash soup is by far the perfect soup for the fall season! When the weather is chilly outside, this soup adds a bit of heat, both in temperature and spice!


Scale

Ingredients

For the soup

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 teaspoon salt
  • 1 cup diced carrots
  • 1 1/2 teaspoons ground cumin
  • 1 cup carrot juice
  • 4 cups chicken stock
  • 1 quart diced tomatoes in tomato juice
  • one large roasted squash, scooped out and skin discarded
  • 23 chipotle peppers in adobo

For the chipotle pumpkin seeds

  • 1 cup raw pepitas (pumpkin seeds)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon minced rosemary
  • 13 teaspoons chipotle pepper powder

Instructions

For the soup

  1. In a 5-quart kettle, heat oil over medium-high heat. Add onion and salt and sauté until slightly softened, 3-5 minutes.
  2. Add carrots and cook an additional 6 minutes.
  3. Stir in cumin for 30 seconds.
  4. Add tomatoes, carrot juice, chicken stock, squash and peppers.
  5. Bring to a boil then turn to a simmer and cook for 45 minutes with lid slightly ajar.
  6. To finish the soup, blend using an immersion blender or regular blender until smooth. Garnish with chipotle pumpkin seeds.

For the chipotle pumpkin seeds

  1. Stir together all ingredients and bake in a preheated 375-degree oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside and cool.

Nutrition

  • Serving Size: 1 cup
  • Calories: 190
  • Sugar: 6.7g
  • Sodium: 713.3mg
  • Fat: 12.5g
  • Saturated Fat: 2.1g
  • Trans Fat: 0g
  • Carbohydrates: 14.6g
  • Fiber: 4g
  • Protein: 6.8g
  • Cholesterol: 2.4mg

Keywords: fall, soup

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