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Why I Love This Chipotle Squash Soup Recipe
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!
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Serving & Storage
To serve – Serve hot with a dollop of sour cream or yogurt and a sprinkle of cilantro or chives. Tortilla strips, pepitas, or crusty bread make great crunchy sides.
To store – Store in an airtight container for up to 7 days in the fridge. Freeze for up to 3 months. The smooth texture holds up nicely.
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Chipotle Squash Soup
Ingredients
For the soup
- 3 tbsp olive oil
- 1 large onion diced
- 1 tsp kosher salt
- 1 cup diced carrots
- 1 ½ tsp ground cumin
- 1 cup carrot juice
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 1 qt diced tomatoes in tomato juice
- 1 large squash roasted, scooped out, and skin discarded
- 2-3 chipotle peppers in adobo
For the chipotle pumpkin seeds
- 1 cup raw pepitas (pumpkin seeds)
- 2 tbsp olive oil
- 1 ½ tsp kosher salt
- 1 tsp minced fresh rosemary
- 1-3 tsp chipotle pepper powder
Instructions
For the soup
- In a 5-quart kettle, heat oil over medium-high heat. Add onion and salt and sauté until slightly softened, 3-5 minutes.3 tbsp olive oil, 1 large onion, 1 tsp kosher salt
- Add carrots and cook an additional 6 minutes.1 cup diced carrots
- Stir in cumin for 30 seconds.1 ½ tsp ground cumin
- Add tomatoes, carrot juice, chicken stock, squash, and peppers.1 cup carrot juice, 4 cups chicken stock (or vegetable stock for vegetarian option), 1 qt diced tomatoes in tomato juice, 1 large squash, 2-3 chipotle peppers in adobo
- Bring to a boil then turn to a simmer and cook for 45 minutes with lid slightly ajar.
- To finish the soup, blend using an immersion blender or regular blender until smooth. Garnish with chipotle pumpkin seeds.
For the chipotle pumpkin seeds
- Stir together all ingredients and bake in a preheated 375°F oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside and cool.1 cup raw pepitas (pumpkin seeds), 2 tbsp olive oil, 1 ½ tsp kosher salt, 1 tsp minced fresh rosemary, 1-3 tsp chipotle pepper powder
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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