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White bowl filled with orange colored chipotle squash soup with roasted pepitas on top all on light wood surface
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Difficulty: Easy
Method: Cooking
Servings: 12 cups
Author: Kaleb

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

Serving: 1cup | Calories: 190kcal