Spicy Chipotle Butternut Squash Soup

Easy Spicy Chipotle Butternut Squash Soup with Chorizo

A Warm Comforting Meal

When the crisp air of fall first rolls in, my mind always drifts towards warm, comforting meals. I remember one particular chilly evening when I was scouring my pantry, looking for inspiration. I had a butternut squash sitting on my counter, just begging to be used, and the thought of a hearty soup was irresistible. But I wanted something with a bit more of a kick, something that could warm me from the inside out.

As I rummaged through my spices, I found a can of chipotle chilies in adobo sauce tucked away in the back of the cupboard. Suddenly, the idea hit me—a Spicy Chipotle Butternut Squash Soup. I was instantly excited to bring this idea to life.

How to Make Spicy Chipotle Butternut Squash Soup

The combination of sweet, roasted butternut squash with the smoky heat of chipotle seemed like the perfect marriage of flavors. I decided to add a bit of coconut milk for creaminess and richness, and to balance the spice with a touch of maple syrup. The kitchen quickly filled with an intoxicating aroma as I blended everything together, creating a silky smooth soup with just the right amount of heat.

But I wasn’t done yet. I remembered I had some fresh vegan Mexican chorizo in the fridge, and I thought, why not add a crispy, spicy topping to complement the smooth soup? I cooked the chorizo until it was crispy, then sprinkled it on top of each bowl, along with a drizzle of the flavorful oil from the pan. The result was this Spicy Chipotle Butternut Squash Soup that was not only comforting but also had layers of flavor and texture that kept me coming back for more.

That evening, I sat down with a bowl of this Spicy Chipotle Butternut Squash Soup, feeling incredibly satisfied. It was a dish born out of spontaneity, yet it quickly became one of my go-to recipes for those cozy nights when I crave something both comforting and exciting. It’s a soup that warms the soul and leaves you feeling full and content, perfect for those days when the chill in the air makes you long for something more substantial.

Chef’s Notes – Spicy Chipotle Butternut Squash Soup

Roast the squash until it’s caramelized: Roasting the butternut squash until it’s golden and caramelized brings out its natural sweetness, adding depth to the soup.
Blend for a silky texture: For the smoothest texture, use a high-speed blender to blend the soup. If you prefer a chunkier soup, you can use an immersion blender instead.
Add toppings for extra flavor: A Vegan Parmesan Sprinkle adds a delightful crunch and extra spice. You can also top the soup with a dollop of sour cream or a sprinkle of fresh herbs.
Balance the spice with sweetness: If the soup is too spicy, add a bit more coconut milk or a touch of maple syrup to balance the heat.
Serve with crusty bread: A slice of crusty garlic bread on the side is perfect for dipping into the soup and soaking up all the delicious flavors.

Spicy Chipotle Butternut Squash Soup

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Dive into a bowl of this Spicy Chipotle Butternut Squash Soup, a perfect blend of smoky chipotle and creamy coconut milk. This soup is a delightful mix of flavors, topped with crispy chorizo for an extra kick. It's a comforting, healthy meal that's sure to impress your taste buds and warm your soul. Perfect for any season, this soup is both hearty and nutritious, making it an ideal choice for a cozy dinner or a special occasion.

Course: Main Course, SoupCuisine: American, MexicanDifficulty: Easy

Servings

bowls

Prep time

minutes

Cooking time

hour

Calories

350

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Butternut Squash
1 large butternut squash (about 3 pounds) halved and seeds removed
Olive Oil
3 tablespoons olive oil divided
Aromatics
1 medium yellow onion finely diced
2 cloves garlic minced
Spices and Seasonings
1-2 chipotle chilies in adobo sauce minced + 2 teaspoons adobo sauce (adjust for spice level)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch of salt and pepper
Liquids
4 cups low sodium chicken broth (or vegetable broth)
1/2 cup full-fat coconut milk (well mixed before adding)
1 tablespoon pure maple syrup
Protein
1/2 pound fresh Mexican chorizo (omit for vegan version)
Garnish
minced parsley or cilantro for serving

Directions

Preheat your oven to 425°F (220°C). Place the halved butternut squash on a baking sheet and drizzle with 1 1/2 tablespoons of olive oil. Position the squash cut side down and roast until tender, approximately 45 minutes.
In a large dutch oven over medium-high heat, warm the remaining 1 1/2 tablespoons of olive oil. Add the finely diced onion and cook until it becomes translucent and fragrant, about 8 minutes.
Stir in the minced garlic, chipotle chilies with adobo sauce, chili powder, smoked paprika, ground cumin, dried oregano, and a pinch of salt and pepper. Scoop out the roasted butternut squash flesh and add it to the dutch oven. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
Carefully transfer the soup to a high-speed blender and blend on high until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot for a less creamy texture. Stir in the well-mixed coconut milk and maple syrup. Taste the soup and adjust the spices as needed.
In a large skillet over medium heat, cook the chorizo using a wooden spoon to break up the meat until it’s no longer pink in the middle and slightly crispy, about 5 minutes. Remove the chorizo from the pan (reserving the pan juices) and drain on paper towels.
Divide the soup into bowls and top with the crispy chorizo pieces. Drizzle with the reserved chorizo oil from the pan. Garnish with minced parsley or cilantro.