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This pureed vegetable soup gets smooth and silky after a quick whirl in the blender. Mild-flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper--opt for more if you like the heat!

Hilary Meyer
Source: EatingWell.com, September 2018


Recipe Summary

35 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

  • Cut squash in half horizontally. Scoop out and discard seeds. Place the squash, cut-side down, on the prepared baking sheet. Bake until tender, about 45 minutes. When cool enough to handle, scoop out flesh.

  • Heat oil in a large saucepan over medium heat. Add carrot, celery and onion 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 bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the vegetables are very tender, 25 to 35 minutes.

  • Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with maple syrup, salt and pepper. Garnish each serving with a dollop of cream and a sprinkling of chives.


To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

133 calories; protein 4.9g 10% DV; carbohydrates 21.9g 7% DV; dietary fiber 2.9g 12% DV; sugars 6.7g; fat 4.3g 7% DV; saturated fat 1.1g 5% DV; cholesterol 2.4mg 1% DV; vitamin a iu 2390.4IU 48% DV; vitamin c 19mg 32% DV; folate 34mcg 9% DV; calcium 75.4mg 8% DV; iron 1.6mg 9% DV; magnesium 53.1mg 19% DV; potassium 724.3mg 20% DV; sodium 461mg 18% DV; thiamin 0.2mg 22% DV; added sugar 2g.


1 Ratings
  • 5 star values: 1
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  • 3 star values: 0
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  • 1 star values: 0