Roasted butternut squash & creamy pumpkin are blended together with warm spices & a little kick of heat in this perfect for fall Chipotle Butternut Squash & Pumpkin Soup...
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While I am not a fan of the cooler temps (and *gasp* the impending snow), there is one thing I do look forward to as fall progresses into early winter and that is the ushering in of one of my favorite seasons of the year- soup season!
Honestly, we eat soup all year round in this house. But I definitely kick up my comforting and cozy soup game once the temperatures start to dip below the 40's on the regular.
I mean, what is better than a bowl of warm and creamy homemade soup when it is a cold and rainy (or snowy) outside? Not much else, folks. Except for maybe a mug of my Pumpkin Chai Hot Buttered Rum or a dish of my Slow Cooker Apple Butter Rice Pudding. ;)
This recipe for Chipotle Butternut Squash & Pumpkin Soup that I am sharing with you all today just might be the best fall-inspired homemade soup recipe that I have come up with so far for the blog.
It is creamy & smoky, with a little kick of heat, and a touch of spice & sweetness. Everything you could possibly ask for in a fall-time soup!
This soup is perfect for spending a weekend afternoon at home with while you dive into your new Disney+ subscription. It would also make the perfect starter for that Thanksgiving dinner menu you are planning for next week.
This comforting soup is the perfect blend of roasted butternut squash and creamy pumpkin. It gets a nice kick of flavor from the combination of warm spices and just a little spicy heat from the chipotle pepper & adodo sauce. I like to top each bowl with a swirl of cooling sour cream and a crumble of smoky, thick-cut bacon.
A few tips & tricks for making this soup:
- You can easily transform this soup into a vegetarian/vegan-friendly dish by swapping the chicken broth for vegetable and leaving off the bacon and sour cream.
- If you are not a fan of butternut squash, you certainly could try another roasted fall squash like acorn or kabocha in this recipe. Don't like squash at all? Try roasting a pie pumpkin instead and go for an all pumpkin soup.
- I loved using the thick-cut bacon for topping this soup, but crispy pancetta or prosciutto would work just as well.
Yield: Serves 6-8
Chipotle Butternut Squash & Pumpkin Soup
prep time: 1 hour cook time: 30 min total time: 1 hour & 30 min
ingredients:
- 1 medium butternut squash- peeled, roasted, & mashed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 medium onion, chopped
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 chipotle pepper in adodo, chopped with 1 tbsp of the adobo sauce
- 1 cup pumpkin puree
- 32 oz. (4 cups) of chicken broth
- 1 tsp oregano
- 1/2 tsp ground cinnamon
- 1 1/2 tbsp brown sugar
- Salt & pepper, to taste
- 6-8 slices of bacon- cooked & chopped for topping soup
instructions:
How to cook Chipotle Butternut Squash & Pumpkin Soup
- Heat the olive oil in a large soup pot or dutch oven. Add in the onions & garlic and saute for 1-2 minutes. Then add in the cumin, smoked paprika, & chipotle pepper & adodo sauce. Saute 1-2 minutes more.
- Stir in the mashed butternut squash, the pumpkin puree, chicken broth, oregano, cinnamon, and brown sugar. Bring to a simmer, reduce the heat, and then simmer for another 20-25 minutes. Season with salt & pepper, to taste.
- Puree the soup in small batches using a blender and then return to the pot. Alternatively, I prefer to use an immersion blender instead so you there is no transferring needed.
- To serve, ladle into bowls and top with a swirl sour cream and some crisp chopped bacon. Enjoy!
NOTES:
Prep time includes roasting the butternut squash & cooking the bacon. I used this method for roasting it except I omitted the salt, pepper, & brown sugar. For my method on baking perfectly crisp bacon, CLICK HERE.
What is one of your favorite homemade soup recipes to make during soup season? :)
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