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Chipotle butternut squash soup

Chipotle Butternut Squash Soup

Course Meal
Keyword Chipotle in Adobo Sauce, Chipotle Pepper
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8 servings
Calories 119kcal


  • 4 pounds butternut squash peeled, seeded, and chopped
  • 1 yellow onion chopped
  • 2 cloves garlic
  • 3 cups unsalted chicken broth
  • 3 chipotle peppers in adobo sauce diced
  • 1 teaspoon adobo sauce
  • 1/2 teaspoon salt more, to taste
  • 1 pinch pepper to taste
  • Sour cream optional, as a topping


  • Transfer the butternut squash, yellow onion, and garlic into a slow cooker.
  • In a separate large mixing bowl, combine the chicken stock, chipotle peppers, adobo sauce, and salt. Stir well, then pour the mix over top of the vegetables in the slow cooker.
  • Set the slow cooker to low, cover, and cook the ingredients for 6 hours.
  • Once cooked, transfer the soup into a blender (in batches) and pulse blend until smooth. Return the soup to the slow cooker (to keep it warm). Add additional salt and pepper to taste.
  • Ladle the soup into bowls and top with sour cream (optional). Serve.



Calories: 119kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 656mg | Potassium: 893mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24393IU | Vitamin C: 55mg | Calcium: 120mg | Iron: 2mg