Table of Contents
  1. Watch how to make this chipotle squash soup
  2. 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!

Small glass bowl with roasted pepitas sitting on light wood surface with white bowl in background
These chipotle pepitas are the perfect accompaniment to the soup because it adds a bit of additional heat and some crunch!
White bowl filled with orange colored chipotle squash soup with pepitas sprinkled over the top with ladle in background on wood surface

All recipes from "A Perfect Fall Day"

If you want all of the recipes in this fall episode, make sure to download the PDF.

Watch how to make this chipotle squash soup

White bowl filled with orange colored chipotle squash soup with roasted pepitas on top all on light wood surface

Chipotle Squash Soup

5 from 1 vote
When the weather gets a bit cooler outside and fall sets in, there's nothing better than a warm soup to heat things back up. This chipotle squash soup is the perfect recipe for an autumnal day! Made with the best of the season including cumin, chipotle, and carrots, it's a super you're sure to make time and again!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 12 cups

Ingredients

For the soup

  • 3 tbsp olive oil
  • 1 large onion diced
  • 1 tsp salt
  • 1 cup diced carrots
  • 1 ½ tsp ground cumin
  • 1 cup carrot juice
  • 4 cups chicken stock
  • 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 salt
  • 1 tsp minced 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 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, 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 salt, 1 tsp minced rosemary, 1-3 tsp chipotle pepper powder

Nutrition

Serving: 1cupCalories: 190kcalCarbohydrates: 14.6gProtein: 6.8gFat: 12.5gSaturated Fat: 2.1gTrans Fat: 0gCholesterol: 2.4mgSodium: 713.3mgFiber: 4gSugar: 6.7g
Course Soup
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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