Spicy Chipotle Butternut Squash Soup

The smokiness of dried chipotle chiles provides the perfect 
counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.

Find more soup recipes.

Prep Time
30 min
Cook Time
130 min
160 min


  • 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


  1. In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.
  2. 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.
  3. 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.
  4. 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).

Nutrition Information

  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g