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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 tablespoons olive oil
- 1 large onion diced
- 1 teaspoon kosher salt
- 1 cup diced carrots
- 1 ½ teaspoons ground cumin
- 1 quart diced tomatoes in tomato juice
- 1 cup carrot juice
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 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 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon minced fresh rosemary
- 1-3 teaspoons chipotle powder
Instructions
- Cook 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. Add carrots and cook for an additional 6 minutes. Stir in cumin for 30 seconds. Add tomatoes, carrot juice, chicken stock, squash, and peppers. Bring to a boil, then reduce to a simmer and cook for 45 minutes with the lid slightly ajar.3 tablespoons olive oil, 1 large onion, 1 teaspoon kosher salt, 1 cup diced carrots, 1 ½ teaspoons ground cumin, 1 quart diced tomatoes in tomato juice, 1 cup carrot juice, 4 cups chicken stock (or vegetable stock for vegetarian option), 1 large squash, 2-3 chipotle peppers in adobo
- While cooking, make the chipotle pumpkin seeds: Stir together the pepitas, olive oil, salt, rosemary, and chipotle powder, and spread them onto a parchment-lined baking sheet. Bake in a preheated 375°F oven until the seeds begin to pop and are toasted, 12-15 minutes. Set aside to cool.1 cup raw pepitas (pumpkin seeds), 2 tablespoons olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon minced fresh rosemary, 1-3 teaspoons chipotle powder
- Blend: To finish the soup, blend using an immersion blender or a regular blender until smooth. Garnish with chipotle pumpkin seeds.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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