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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!
All recipes from u0022A Perfect Fall Dayu0022
Snacks
Quick Caramel Corn
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Watch how to make this chipotle squash soup
Chipotle Squash Soup
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!
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
Video
Nutrition
Serving: 1 cupCalories: 190 kcalCarbohydrates: 14.6 gProtein: 6.8 gFat: 12.5 gSaturated Fat: 2.1 gTrans Fat: 0 gCholesterol: 2.4 mgSodium: 713.3 mgFiber: 4 gSugar: 6.7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
