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Baja Butternut Squash Soup

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

Your rating: None Average: 3.9 (123 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.



READER'S COMMENT:
"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

18 Reviews for Baja Butternut Squash Soup

11/12/2010

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.

Comments
10/08/2010

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!

Comments
06/14/2010
Anonymous

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!!!

Comments
03/05/2010
Anonymous

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.

Comments
01/23/2010

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.

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