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. Source: EatingWell Magazine, January/February 2009

Jesús González
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F.

    Advertisement
  • 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.

  • 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.

  • 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

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 Facts

49 calories; 0.6 g total fat; 0.1 g saturated fat; 642 mg sodium. 212 mg potassium; 9.7 g carbohydrates; 2.5 g fiber; 4 g sugar; 2 g protein; 6075 IU vitamin a iu; 8 mg vitamin c; 16 mcg folate; 52 mg calcium; 19 mg magnesium;

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/08/2016
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. Read More
Rating: 5 stars
04/24/2013
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!! Read More
Rating: 5 stars
10/27/2012
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. Read More
Advertisement
Rating: 5 stars
10/21/2012
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! Read More
Rating: 4 stars
01/08/2012
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. Read More
Rating: 4 stars
10/31/2011
This was excellent. I added only 4 cups of broth because we like it thicker. Very Good. Read More
Advertisement
Rating: 4 stars
10/30/2011
I was thrilled with the outcome of this soup it was creamy spicy rich and overall a great success. I also only used four cups of vegetable broth and it was perfect. My boyfriend doesn't like celery so I replaced the celery stalks with two carrots and it was just fine. Read More
Rating: 4 stars
10/30/2011
What a disappointment this soup was. It had an off flavor and to me was not very good. Read More
Rating: 4 stars
10/30/2011
Will make this again the flavor was excellent. I followed the recipe with the exception of using a different chile powder rather than the chipotle and only used 4 cups of vegetable broth so the soup had more body. I am also freezing some. I did use an immersion blender which works very well for this soup but left some chunks in it. Read More
Rating: 4 stars
10/30/2011
This was a really easy soup to make. I substituted chili powder for the chipotle and didn't have cloves so I used allspice and 4 cups of broth not 6. I used an immersion blender and when the vegetables were blended I added the 1/2 cup of yogurt and blended further to make it creamier. It was very good. Read More
Rating: 4 stars
10/30/2011
As with every recipe from your magazine that I have tried this one is a winner! It has more flavor than I imagined it would and is actually very hardy. I can't wait for my next issue. I made all of the tofu recipes in the June issue and one of them twice and they were all great! Thank you so much!!! Read More
Rating: 4 stars
10/29/2011
Really rich and creamy. Didnt use ground chipotle as i couldnt get any used regular hot chili powder instead and it was very tasty. Will definitely make again! Read More
Rating: 4 stars
10/29/2011
Just finished this and consensus in the family (including a 6 1/2 year old) was that it was really good! I substituted the chili powder for the chipotle (using the minimum amount just to keep the heat down for the kiddo) and decided to add 2T of brown sugar just for something different in hopes of keeping the kiddo from turning up her nose right away (and I think it worked). This will definitely be made again. Read More
Rating: 4 stars
10/29/2011
Very spicy and delicious! Read More
Rating: 4 stars
10/29/2011
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! Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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 Read More