Roasted Chipotle Butternut Squash Soup
Roasted Butternut Squash Soup combines the savory notes of roasted butternut squash and onion with the sweet flavor of Gala apples for a creamy vegetarian soup. Add a dash of chipotle pepper for a touch of heat and every spoonful of our butternut squash soup will delight your taste buds.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Keyword: butternut squash soup recipe, roasted butternut squash soup, vegetable soup
Servings: 6
Calories: 69kcal
- 1 pkg. (20 oz.) chopped fresh butternut squash , 5 cups
- 2 Gala apples ,peeled, cored, chopped, 2 cups
- 1 onion ,chopped, 1 cup
- 2 Tbs. butter ,melted
- 1 tsp. kosher salt
- 1/8 tsp. chipotle chile pepper
- 2 cans (14 1/2 oz. each) vegetable broth or chicken broth
- 1/2 cup half and half
- sour cream swirls for garnish
Preheat oven to 425F.
On large baking sheet with sides toss butternut squash, apples, onion, butter, kosher salt and chipotle until evenly coated.
Roast 25 minutes or until vegetables are tender, caramelized and golden.
Combine roasted vegetable mixture and vegetable broth in a sauce pot. Using an immersion blender puree until smooth.
Bring mixture to a boil over medium-high heat. Reduce heat to medium and stir in half and half. Cook until heated through.
Garnish with a sour cream swirl.
Makes 6 cups.
Swirls of Flavor Recipe Tips
- Make soup fun and serve in shot glasses for soup shooters!
- Make our recipe with chicken broth
- Top with fresh sage leaves
- Before serving, stir in thinly sliced basil leaves
- Fresh or frozen butternut squash will work well in this recipe
- Feel free to increase the amount of chipotle chile pepper to 1/4 tsp. if you are daring and want a good kick of spice heat!
- Garnish with pomegranate seeds for a pretty pop of color
- Top with sliced scallions
- Sprinkle with apple pie spice or cinnamon
Variations
- Stir in shredded rotisserie chicken and make with chicken broth for a chicken butternut squash soup
- Make a black bean butternut squash soup and add about 1 cup of canned black beans, rinsed and drained
- Living a vegan lifestyle? You can easily turn our soup into a vegan butternut squash soup with just a few changes.
- Use a plant-based butter
- To replace the ½ cup half and half, blend ¼ cup coconut cream and ¼ cup unsweetened oat milk
- Finish off with a soy-based sour cream swirl
Calories: 69kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 335mg | Potassium: 125mg | Fiber: 2g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg