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Cozy Smoky Roasted Butternut Squash Soup with Chipotle Crema

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This cozy smoky roasted butternut squash soup with chipotle crema is the ultimate comfort food. Roasted butternut squash is blended with smoky spices and topped with a tangy, spicy chipotle crema for a deeply flavorful and satisfying bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1/2 cup sour cream
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • Pinch of salt
  • Toasted pumpkin seeds (pepitas) for garnish (optional)
  • Fresh cilantro, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash. Cut off both ends, then use a vegetable peeler to remove the skin. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  3. On your baking sheet, combine the cubed squash, chopped onion, and smashed garlic cloves. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to toss everything until the vegetables are evenly coated. Spread them in a single layer.
  4. Roast for 35-40 minutes, stirring halfway through, until the squash is deeply caramelized and fork-tender.
  5. While the squash roasts, make the chipotle crema. In a small bowl, combine 1/2 cup sour cream, 1-2 minced chipotle peppers, 1 tablespoon lime juice, and a pinch of salt. Stir well. Cover and refrigerate until ready to serve.
  6. Once the squash is done, scrape everything from the baking sheet into a large pot or Dutch oven. Add 3 cups of vegetable broth.
  7. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes.
  8. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (let cool slightly first and hold lid down with a towel).
  9. Stir in 1/2 cup of full-fat coconut milk. Taste and adjust seasoning with more salt or a squeeze of lime juice if needed. If the soup is too thick, add a splash more broth or water.
  10. Ladle the soup into bowls. Drizzle the chipotle crema over the top. Sprinkle with toasted pumpkin seeds and fresh cilantro if desired. Serve hot.

Notes

For a vegan version, use full-fat coconut milk or cashew cream in place of sour cream in the crema. The soup freezes well for up to 3 months. The chipotle crema can be stored separately in the fridge for up to a week.

Nutrition

Keywords: butternut squash soup, chipotle crema, smoky soup, roasted squash soup, fall soup, vegetarian soup, gluten-free soup

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