Spicy Butternut Squash Soup

Name: Spicy Butternut Squash Soup
Total time: 1 h 20 min
Ingredients: 1 ½ pounds butternut or other winter squash (1 small to medium); 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 Tip); ⅛ teaspoon ground cloves; 6 cups vegetable broth; 1 teaspoon sea salt; ¼ teaspoon freshly ground pepper; ½ cup nonfat plain yogurt; 2 tablespoons snipped fresh chives or chopped parsley

6 Ratings
6 Reviews

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.

Jesús González

Source: EatingWell Magazine, Soup Cookbook

Gallery

Recipe Summary

total:

1 hr 20 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F.

Advertisement
Step 2
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down (see Tip). Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Step 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.
Step 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).

Tips

Tips: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets.

For easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

To make ahead: Cover and refrigerate the soup for up to 3 days.

Nutrition Facts

Serving Size:

1 1/4 cups

Per Serving:

104 calories; protein 2.4g; carbohydrates 18.3g; dietary fiber 3.8g; sugars 6.7g; fat 2.9g; saturated fat 0.4g; cholesterol 1.2mg; vitamin a iu 11971IU; vitamin c 22.7mg; folate 38.1mcg; calcium 118.4mg; iron 1.3mg; magnesium 40.5mg; potassium 473.5mg; sodium 543.6mg; thiamin 0.1mg.

Exchanges:

1/2 fat, 1/2 starch, 1/2 vegetable

6 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 1
1 star values: 2

Sort by: Newest

Newest Oldest

whoisjoe

11/03/2018

This recipe was a disaster. It called for *way* too much broth. I sensed this as I was adding the broth. I wish I'd followed my instincts instead of the recipe. The result was flavor-free.

sandi

01/05/2017

This is a great low-calorie, low-fat soup with a kick! I used chicken broth because I knew it would add more flavor and it did. Simple ingredients with a fresh taste and it won't leave you feeling guilty. If you want something on the heavier side then by all means add the cream but I think it's great without it.

EatingWell User

03/12/2016

A Bit Bland This soup really didn't blow me away. Besides some spice/heat, it was a bit bland like it needed something sour perhaps. I was thinking maybe a squeeze of lime or sour cream. I also found it doesn't work well with parsley and tastes much better with chives. I used chicken broth for this recipe instead of vegetable broth. In general, this isn't a good entree soup unless you're really cutting back your calories since it really isn't very filling and you'll get hungry pretty fast. Pros: Low Calorie, Nutritious Cons: Bland, Not Filling

gcoeler

01/21/2015

Great spicey soup!Of course this recipe would have benefitted with some cream but then you add calories. It really was wonderful without. I used chicken stock instead of vegetable and blended the end product in batches. It was just right amount of spice. Very tasty and delicious!Pros: Great for cold winter evenings, warms your tummy and tongue.Cons: none really.

EatingWell Member

01/21/2015

Great spicey soup! Of course this recipe would have benefitted with some cream but then you add calories. It really was wonderful without. I used chicken stock instead of vegetable and blended the end product in batches. It was just right amount of spice. Very tasty and delicious! Pros: Great for cold winter evenings, warms your tummy and tongue. Cons: none really.

LisaRose

01/23/2014

Will not make again. I was expecting this to have some good flavor, but it did not. It was very bland other than the bite of spice after you swallow a spoonful. It really looked and tasted like vomit. Pros: Healthy Cons: Bland

Back to Spicy Butternut Squash Soup

All Reviews for Spicy Butternut Squash Soup

- of Reviews

What Happens to Your Body When You Eat Avocado Every Day

7-Day No-Sugar High-Protein Meal Plan

20 Low-Carb, High-Protein Dinners Ready in 3 Steps or Less

Spicy Butternut Squash Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Spicy Butternut Squash Soup

Account

Account

Spicy Butternut Squash Soup

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (6)

All Reviews for Spicy Butternut Squash Soup