This creamy soup gets its smoky heat from chipotle chilies, but if you need to cool it down, light Greek yogurt does the trick. The sweet butternut squash in this easy, 8-ingredient soup from Clean Eating is quite tasty year-round.
Ingredients for servings
1 dried chipotle chilies
1 butternut squash halved lengthwise and seeded
3 tablespoon organic unsalted butter
1 tablespoon pure maple syrup
2 small carrots halved crosswise
1 small yellow onion thinly sliced
6 cup low-sodium vegetable or chicken broth divided
1.5 teaspoons sea salt plus more to taste
toasted, unsalted pumpkin seeds, cilantro, Greek yogurt Optional garnishes
Chipotle Butternut Squash Soup
In a small bowl, soak chilies in warm water for 2–6 hours; drain.
Meanwhile, preheat oven to 350°F (176°C). In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between the squash cavities. Arrange the carrots and onion around the squash and pour 1 cup broth into the pan. Cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
Scoop squash flesh from the skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chilies, remaining 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, cooking uncovered for 10 minutes.
With an immersion blender, purée soup until smooth. Add up to 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).