Roasted Butternut Squash Soup with a Chipolte Kick

Roasted Butternut Squash Soup


Last week my sister sent me a link to this Spicy Zucchini Soup, it was super good and it totally got me in the mood for soup.  This week the Fall weather really hit Upstate NY.  We have been having beautifully cool nights and you can just feel that turn in the air.  That just solidified my need for soup!  With the Zucchini Soup still on my mind, I decided to make a spicy winter squash soup.  I love the rich golden color of Butternut Squash and the creaminess it lends when pureed is just awesome.  This soup weighs in a around 130 calories for 2 cups, it makes a caloricly light but belly satisfying lunch!


2 Average sized Butternut Squash

3 large Carrots,  chopped

1 large yellow onion, chopped

3 stalk of celery, chopped

3 cloves garlic, minced

2 tsp. cumin

1 tablespoon dried cilantro or a small handful fresh, chopped

3 Chipolte peppers in Adobo Sauce, minced (use more or less to suit your taste)

4-5 cups stock

juice of one lime

Salt and Pepper to taste



Slice the ends off of the butternut squash, cut in half lengthwise and using a spoon remove the seeds. Sprinkle with S&P.

Prepare your butternut squash

Add a few tablespoons of water to a roasting pan, place squash upside down and then cover loosely with foil.  Roast squash at 400 degrees for 1 hour.

Arrange Squash in a Roasting Pan, Roast at 400 for 1 hr


When the squash is done, set it aside to cool a bit.

Add a few tablespoons of coconut oil to a hot stock pot ( you can use peanut or another high heat oil if you wish), and sweat the carrots, onions and celery for about 5 minutes.

Sweat the Veggies – full disclosure this pic is from my black bean soup.  I didn’t realize I was out of celery when I started this soup!


Add the garlic, cumin, dried cilantro (if using fresh, add it at the end instead) and Chipolte peppers, turning to coat.

Imagine there is celery in this pic…

Next add about a cup of stock, to prevent the mixture from burning.

Peel the skins off of the Squash.  Add the roasted squash to the stock pot.

Add the Roasted Squash to the Soup


Add the remaining stock and simmer for about 10 minutes.

Simmer together for 10-15 minutes.


Using an Immersion Blender puree the soup, add more stock if you prefer a thinner soup.  If you don’t have an immersion blender, you can puree it in batches in an upright blender – be careful as the steam tends to build up and blow the top off your blender.  If you enjoy making soup, I would put the immersion blender on your list – they are awesome!

Puree, adding stock if you want to thin it a bit



Add the juice of one lime and S&P to taste.


I had some leftover cornbread waffles which were perfect for dipping in the soup!  You could use leftover brown rice to add some bulk and texture!


Roasted Butternut Squash Soup with Chipolte


Nutrition Info per 2 cup serving:



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About NinaLemon

I am a stay at home mom to two beautiful boys, I enjoy quilting, crafting and cooking. Lots of cooking from scratch and experimentation for health and for the safety of my peanut, tree nut and egg allergic son.

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