Spicy Butternut Squash Soup

3.2

(6)

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.

By Jesús González

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

45 mins

Additional Time:

35 mins

Total Time:

1 hr 20 mins

Servings:

Yield:

6 servings, about 1 1/4 cups each

Nutrition Profile:

Nut-Free Healthy Immunity Low-Fat Soy-Free Vegetarian Egg-Free Gluten-Free Low-Calorie

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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

Directions

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

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.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

104	Calories
3g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/4 cups
Calories 104
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 4g	14%
Total Sugars 7g
Protein 2g	5%
Total Fat 3g	4%
Saturated Fat 0g	2%
Cholesterol 1mg	0%
Vitamin A 11971IU	239%
Vitamin C 23mg	25%
Folate 38mcg	10%
Sodium 544mg	24%
Calcium 118mg	9%
Iron 1mg	7%
Magnesium 41mg	10%
Potassium 474mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Spicy Butternut Squash Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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