Baja Butternut Squash Soup

January/February 2009, EatingWell 500 Calorie Dinners (2010)

Your rating: None Average: 3.9 (115 votes)

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

"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! "
Baja Butternut Squash Soup

17 Reviews for Baja Butternut Squash Soup


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!


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!!!


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.


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.


What a disappointment this soup was. It had an off flavor and to me was not very good.


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