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!

Course Soup

Cuisine American

Difficulty Easy

Method Cooking

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 190kcal

Author Kaleb

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.
Add carrots and cook an additional 6 minutes.
Stir in cumin for 30 seconds.
Add tomatoes, carrot juice, chicken stock, squash, and peppers.
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.

Video

Nutrition