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Spicy Chipotle Butternut Squash Soup
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Spicy Chipotle Butternut Squash Soup

Chipotle peppers give this spicy butternut squash soup with black beans a smoky kick and heat. This is an easy vegan fall - winter soup recipe.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Tex-Mex
Servings: 4
Author: Paige Adams

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion roughly chopped
  • 1 chipotle pepper finely chopped, plus 1 teaspoon adobo sauce, from a can of chipotles en adobo
  • 1 garlic clove minced
  • 1 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 butternut squash about 3 pounds, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 1 15- ounce can black beans drained and rinsed
  • 2 tablespoons chopped cilantro plus more for serving
  • Juice of 1 lime
  • Plain yogurt and pepitas for serving

Instructions

  • In a large saucepan, heat the olive oil over medium heat. Sauté the onions until they start to soften, about 4 minutes.
  • Stir in the chipotle peppers and adobo sauce, garlic, cumin, paprika, salt and pepper. Continue sautéing until fragrant, about 1-2 minutes.
  • Add the butternut squash to the saucepan. Then pour in the vegetable broth. Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes until the squash is tender.
  • Carefully, use an immersion blender to puree the soup. You can also transfer it in batches to a blender to puree, and then return it to the saucepan.
  • Stir in the black beans, cilantro and lime juice. Warm the soup over low heat for 2-3 minutes.
  • Divide the soup into bowls. Top with a dollop of yogurt, pepitas and chopped cilantro before serving.

Notes

To keep the soup vegan, make sure to use non-dairy yogurt for garnish.

Nutrition

Calories: 346kcal | Carbohydrates: 73g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1010mg | Potassium: 1802mg | Fiber: 17g | Sugar: 12g | Vitamin A: 42285IU | Vitamin C: 93mg | Calcium: 244mg | Iron: 5mg