chipotle butternut squash soup


From summer to fall — quickly! The seasonal tide has turned in San Francisco, and there is nothing I like more than a pot of soup on a rainy Sunday evening in autumn. When I develop recipes, I tend to look for base flavors that can accomodate experimentation. For soups, butternut squash is the perfect blank canvas to absorb a variety of different flavors. For this soup in particular, I combine the sweet/savory of the squash with the spice of the chipotle and richness of the adobo sauce. A bowl of this soup is at once sweet, hearty, savory and spicy.

Chipotle Butternut Squash Soup


  • 1/4 cup olive oil
  • 8 cups butternut squash, peeled and chopped
  • 6 cups veggie broth
  • 2 teaspoons salt
  • 1 chipotle pepper (canned in adobo sauce), seeds removed
  • 2 tablespoons adobo sauce
  • 1/4 cup brown sugar
  • Crema or crème fraiche, optional garnish


  1. Heat oven to 400 degrees.
  2. Prepare squash, toss with olive oil and bake until soft, about 30 minutes.
  3. Transfer squash to a sauce pan and add broth, salt, chipotle pepper, adobo sauce and brown sugar.
  4. Purée soup until smooth.
  5. Simmer over medium-high heat until the soup has reduced by a quarter.
  6. Garnish with a dollop of crema or crème fraiche.
  7. Enjoy!

2 Responses to “chipotle butternut squash soup”

  1. yum! please invite me over soon and cook for me! 🙂

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