Rating: 3 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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, Soup Cookbook


Recipe Summary

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

  • 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: 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

1 1/4 cups
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.

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