Baja Butternut Squash Soup

18 Reviews
From: EatingWell Magazine January/February 2009

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 10 servings

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  • 1 1/2 pounds (1 small to medium) butternut or other winter squash
  • 1 teaspoon canola oil
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon ground chipotle chile (see Note)
  • 1/8 teaspoon ground cloves
  • 6 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup nonfat plain yogurt
  • 2 tablespoons snipped fresh chives or chopped parsley

Preparation

  • 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. 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).
  • Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
  • Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets or online at penzeys.com.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 49 calories; 1 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 2 g protein; 16 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 6075 IU vitamin A; 8 mg vitamin C; 52 mg calcium; 0 mg iron; 642 mg sodium; 212 mg potassium
  • Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable

Reviews 18

April 08, 2016
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By: EatingWell User
So easy! This is such a good hearty creamy soup. The spice really gives it a nice kick! The added bonus is how EASY it is to make! You won't be disappointed.
April 24, 2013
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By: EatingWell User
Taste bud heaven!!!! Unbelieveable flavors!! I love the flavor of ground chipotle chile so I increased it to 3/4 tsp. and increased the ground cumin to 2 tsp. Love the spicy combination! Used a medium sized onion and increased finely chopped celery and carrots to 1 cup each. Added 1 large clove of grated garlic and 5 cups of broth. Tasted the soup before I began to puree it and was delighted with the textures of the spicy broth and the sweet layer of the butternut squash and cooked down veggies. I decided to leave it at that stage and did not puree it. I did not add the yogurt or the chives. Folks raved about the depth of flavor in the soup. We all may not be able to visit Rancho La Puerta Spa but we can enjoy the luxurious flavors of this soup that comes from their kitchen!!
October 27, 2012
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By: EatingWell User
Wonderful soup! Fed it to my co-workers got raves and requests for for recipe. Followed recipe (don't always) put dollops of Greek Yorgurt on top. You need to use the Smoked Chipolte Chilie. That's what gives it the smoky flavor.
October 21, 2012
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By: EatingWell User
muy delicioso! I love this recipe, made it and my hubby looooved it! He will never go back to the can soup style. I added a can of 100% coconut milk and it made it creamier and had a really nice nutty flavour :) THANK YOU SO MUCH!
January 08, 2012
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By: EatingWell User
Zippy, hearty, delicious! Delicious. Like others, I used 4 cups of broth instead of six. The exact salt & pepper measurements noted are perfect; once added they took the soup to a new level. My roommate added cinnamon to hers so I might try that for my next bowl.
September 16, 2011
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By: macooper13
Oh my yum!!! This is such a good thick creamy soup and the spice really kicks it up! (we love spice so I added 3/4 - 1 tsp of chipotle) and I had to add a pinch more of salt - hubby loved it too- bonus! Pros: easy
February 23, 2011
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By: ambenz99
Loved It! Husband looked at soup on the table and plainly wasn't excited - UNTIL he tasted it. After the first few bites he proclaimed it was the best soup he'd ever had! Asked if there was going to be leftovers of it. Clearly a hit! It is a fantastic tasting soup!! Pros: good flavor
February 10, 2011
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By: sallybagz
Baja Butternut Squash Soup This soup was just the ticket for a chilly Vermont afternoon, accompanied by a whole wheat French bread dipped in olive oil and garlic. I mistakenly used 1/4 tsp of chipotle chile pepper instead of the recommended 1/8th, but it added a great kick and greatly enhanced the soup's heating powers. Next time, I'll use 4 cups of veggie broth rather than the 6 cups...and there will definitely be a next time! This constitutes 2 points plus on the Weight Watchers program...thank you for including the nutrition values! Pros: I love the 'cleanness' of this soup, fresh veggies, little or no fat Cons: Had it been slightly thicker it would have knocked our socks off!
December 06, 2010
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By: EatingWell User
Delicious, but needed a little extra body and some tang, so I added just a touch of cream and a squeeze of lemon. Also a little more salt. My 15 year old vegaphobic son enjoyed it!

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