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- 1-3 dried chipotle chiles
- 1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded
- 3 tbsp organic unsalted butter
- 1 tbsp pure maple syrup
- 2 small carrots, halved crosswise
- 1 small yellow onion, thinly sliced
- 6-7 cups low-sodium vegetable or chicken broth, divided
- 1½ tsp sea salt + additional to taste
- Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt
- In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.
- Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
- Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.
- With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).
- Serving Size: 1/6 of soup
- Calories: 229
- Carbohydrate Content: 38 g
- Cholesterol Content: 15 mg
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 8 g
- Saturated Fat Content: 4 g
- Sodium Content: 582 mg
- Sugar Content: 9.5 g
- Polyunsaturated Fat Content: 1 g