Creamy chipotle butternut squash soup starts with roasted garlic and butternut squash. Once roasted, add to a blender with some stock, heavy cream, and a few canned chipotle peppers. Puree until creamy and thick.

The snow is starting to melt.

I can almost ever so slightly feel spring fever sneaking upon us.

Is it sad to be excited for 35 degree weather?

Probably.

If only it was cheaper to live in regions where it is warm all year long.

Luckily, it is still soup season.

Butternut squash is a hearty veggie. It normally keeps for a while.

It might possibly keep for long enough that you forget it exists.

Butternut squash is also pretty versatile. I like to use it in pasta sauces to make it thick and creamy.

It also makes a great base for a vegetarian chili or tomato soup.

My newest winter soup is this creamy chipotle butternut squash soup.

It is slightly sweet and garlicky with a kick of chipotle pepper in the background.

The large chunk of the work is from hacking up the squash and getting it ready to roast.

Wrap up a little olive oil coated garlic bulb in foil and toss that into the oven while the veggies roast too.

The roasted squash and garlic head to the blender with a canned chipotle pepper or two, heavy cream, and stock.

Puree the soup until it is no longer the consistency of baby food.

Aim for a slightly thinner consistency.

You may need to add more stock or cream to reach the thickness you desire.

Then for an extra kick, I like to top mine with some chili garlic oil or Bomba hot sauce from Trader Joe’s.

This soup can also be made dairy free.

Use oat milk instead of heavy cream for that same slightly sweet creamy taste.

Like I said earlier, this soup is pretty easy to make once you get past the chopping of the squash.

The oven and the blender do the heavy lifting.

Let me know if you make this sweet and spicy soup.

Stay warm and keep making all the soups!

Creamy Chipotle Butternut Squash Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Creamy soup made from roasted butternut squash, roasted garlic, chipotle peppers, cream, and stock.

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Ingredients

• 1 butternut squash, peeled, seeds removed, and chopped
• 3 tbsp extra-virgin olive oil
• 1 bulb of garlic
• salt and pepper
• 2 cups heavy whipping cream
• 2 1/2 - 3 cups low-sodium vegetable or chicken stock
• 1 -2 canned chipotle peppers in adobo

Instructions

1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil.
2. Cut a small garlic bulb in half width wise. Place in a small piece of foil. Pour remaining extra-virgin olive oil on top and then twist the foil into a little pouch around the garlic. Roast along with the squash for 15-20 minutes until golden.
3. Peel the butternut squash and remove the seeds. Cut into bite-sized chunks. Add to the prepared baking sheet. Toss with 2 1/2 tbsp extra-virgin olive oil, 1 tsp salt, 1/4 tsp black pepper. Roast for 10-15 minutes. Remove from oven and toss the squash gently. Bake for another 10 minutes.
4. Once the garlic and squash are roasted, remove from oven and allow to slightly cool.
5. Add the squash and about 3-5 roasted garlic cloves to a blender along with the stock, cream, chipotle peppers, and 1 tsp salt. Puree until smooth and creamy, scraping down the sides as needed.
6. Taste and adjust the salt and pepper as needed.
7. Pour into a large pot on the stove and keep over a low heat until ready to serve.

Notes

The amount of liquid may depend on how large your butternut squash was. If it is rather large, you may need more stock or cream. If it is on the smaller side, then you may only need 1 1/2 to 2 cups so add slowly and adjust as you go.

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