Butternut Squash Chipotle Soup

Spice up your life with my Butternut Squash Chipotle Soup

Sorry… I couldn’t help it ūüôā

If you haven’t noticed, October – January are soup months in my house. Ryan likes to refer to me as “the soupstress.” This butternut squash chipotle soup is one of my best creations! Another favorite is my detox soup recipe you can get¬†HERE


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I actually got the idea from Red O, but this is a million times healthier!

I always want to get soup out, but they’re usually¬†made¬†with heavy creams and cheeses. High in fat and completely unnecessary. Don’y worry…I’ve got you boo!


I could eat squash every day…and I do!¬†I’m weird, but it’s my fave. There are tons of different kinds¬†and it can be put in¬†anything. Pizza, salads, bowls, as pasta, tacos, soups, etc.

My #1 is Butternut Squash. Have you ever just thrown it in the oven with a little olive oil? It’s like candy.

The sweetness that comes out when you roast it makes it a perfect candidate to go with my second favorite thing, chipotle peppers!

Here is what you’ll need….

butternut squash chipotle soup ingredients

Ingredients:

‚ô•1 medium butternut squash, seeds removed and cubed (or pre-cut about 2-3 cups)

‚ô•1 box (15.2oz) of chicken stock, bone broth or vegetable stock (vegetarian version)

♥1 Tbs  chipotle peppers, canned in adobo sauce

‚ô•1 small onion, chopped

‚ô•1 clove garlic, minced

‚ô•1 Tbs olive oil

‚ô•salt and pepper to taste


Here’s how to do it…

butternut squash and chipotle soup

Preheat the oven to 400 degrees. Use 1 tablespoon of olive oil to coat the baking sheet. Spread the butternut squash on the pan along with the chopped onion and minced garlic and toss.

Bake for approximately 30 minutes. Just make sure you check on it at about 15minutes and turn them over.

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Add the chipotle peppers. Of course these are optional, but if you like a little spice, you will LOVE it! You can always add more or less once you taste it.

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When the squash and onion are tender, take them out of the oven. Add them to the blender with the peppers. Add the broth or stock, put the lid on and blend!¬†Depending on your bender you may need to do this in batches so you don’t blow the lid off and have a kitchen-splosion.¬†

Give it a taste to decide if you want more spice, salt, pepper etc. It’s YOUR soup so make it your own!

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Throw it in a bowl and top it off with 0% fat plain greek yogurt, pumpkin seeds and a little more chipotle! I LOVE it spicy!


The Recipe

Ingredients:

‚ô•1 medium butternut squash, seeds removed and cubed (or pre-cut about 2-3 cups)

‚ô•1 box (15.2oz) of chicken stock, bone broth or vegetable stock (vegetarian version)

♥1 Tbs  chipotle peppers, canned in adobo sauce

‚ô•1 small onion, chopped

‚ô•1 clove garlic, minced

‚ô•1 Tbs olive oil

‚ô•salt and pepper to taste

‚ô•0% fat plain greek yogurt & pumpkin seeds to garnish

Ingredients:

  1. Pre-heat oven to 400 degrees
  2. Add one tablespoon of olive oil to a baking sheet and toss the cubed butternut squash, chopped onion and minced garlic.
  3. Place in the oven for approx 30min, checking and mixing after 15min.
  4. Add 1 table spoon chipotle peppers to a blender
  5. When cooked, add roasted vegetables to the blender along with the broth or stock
  6. Blend all together until smooth. Taste and add salt and pepper as desired
  7. Top with greek yogurt, pumpkin seeds and a drizzle of adobo sauce from can of chipotles

Serves 2-4

xoxoKatie-signature-01

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Kathy Campbell

OMG!! This sounds AHHH.MAZE.BAWLS! I can not wait to make this…ūüėć. Thank you, Katie!