Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

5 Reviews
From: EatingWell Magazine, Soup Cookbook

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ pounds butternut or other winter squash (1 small to medium)
  • 1 teaspoon canola oil
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • ¼- ½ teaspoon ground chipotle chile (see Tip)
  • ⅛ teaspoon ground cloves
  • 6 cups vegetable broth
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup nonfat plain yogurt
  • 2 tablespoons snipped fresh chives or chopped parsley


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down (see Tip). Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
  • Tips: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets.
  • For easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
  • To make ahead: Cover and refrigerate the soup for up to 3 days.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 104 calories; 3 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 2 g protein; 38 mcg folate; 1 mg cholesterol; 7 g sugars; 11,971 IU vitamin A; 23 mg vitamin C; 118 mg calcium; 1 mg iron; 544 mg sodium; 473 mg potassium
  • Nutrition Bonus: Vitamin A (239% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ starch, ½ vegetable

Reviews 5

November 03, 2018
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By: whoisjoe
This recipe was a disaster. It called for *way* too much broth. I sensed this as I was adding the broth. I wish I'd followed my instincts instead of the recipe. The result was flavor-free.
January 05, 2017
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By: sandi
This is a great low-calorie, low-fat soup with a kick! I used chicken broth because I knew it would add more flavor and it did. Simple ingredients with a fresh taste and it won't leave you feeling guilty. If you want something on the heavier side then by all means add the cream but I think it's great without it.
March 12, 2016
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By: EatingWell User
A Bit Bland This soup really didn't blow me away. Besides some spice/heat, it was a bit bland like it needed something sour perhaps. I was thinking maybe a squeeze of lime or sour cream. I also found it doesn't work well with parsley and tastes much better with chives. I used chicken broth for this recipe instead of vegetable broth. In general, this isn't a good entree soup unless you're really cutting back your calories since it really isn't very filling and you'll get hungry pretty fast. Pros: Low Calorie, Nutritious Cons: Bland, Not Filling
January 21, 2015
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By: gcoeler
Great spicey soup! Of course this recipe would have benefitted with some cream but then you add calories. It really was wonderful without. I used chicken stock instead of vegetable and blended the end product in batches. It was just right amount of spice. Very tasty and delicious! Pros: Great for cold winter evenings, warms your tummy and tongue. Cons: none really.
January 23, 2014
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By: LisaRose
Will not make again. I was expecting this to have some good flavor, but it did not. It was very bland other than the bite of spice after you swallow a spoonful. It really looked and tasted like vomit. Pros: Healthy Cons: Bland
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