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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!

Source: EatingWell.com, September 2018


Recipe Summary

1 hr 45 mins
35 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

about 1 cup
133 calories; protein 4.9g; carbohydrates 21.9g; dietary fiber 2.9g; sugars 6.7g; fat 4.3g; saturated fat 1.1g; cholesterol 2.4mg; vitamin a iu 2390.4IU; vitamin c 19mg; folate 34mcg; calcium 75.4mg; iron 1.6mg; magnesium 53.1mg; potassium 724.3mg; sodium 461mg; thiamin 0.2mg; added sugar 2g.

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