This Chipotle Pumpkin Butternut Soup is a deliciously warm and comforting dish that brings together the rich flavors of pumpkin and butternut squash with a smoky, spicy kick from chipotle powder. Perfect for fall or any time you’re craving something hearty and flavorful, this soup is simple to make and full of taste.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 can (15 oz) pumpkin puree
1 small butternut squash, peeled, seeded, and chopped
4 cups vegetable broth
Salt and pepper to taste
Optional toppings: sour cream, pepitas, chopped cilantro

Directions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
Stir in the ground cumin and chipotle powder, cooking for another minute until fragrant.
Add the pumpkin puree, chopped butternut squash, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the butternut squash is tender.
Using an immersion blender, puree the soup until smooth and creamy. Season with salt and pepper to taste.
Serve hot, topped with sour cream, pepitas, and chopped cilantro if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Version: Add more chipotle powder or a chopped jalapeño pepper to increase the heat.
Dairy-Free: Skip the sour cream topping or use a dairy-free alternative like coconut cream.
Add Protein: For extra protein, add cooked beans like black beans or chickpeas.
Roast the Squash: For an even richer flavor, roast the butternut squash before adding it to the soup.

Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely before transferring to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You may need to add a little water or broth if it thickens too much.

10 FAQs

Can I use canned butternut squash instead of fresh? Yes, canned butternut squash can be used as a substitute for fresh. Just be sure to adjust the cooking time accordingly.
Can I make this soup in advance? Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors actually improve after sitting overnight.
Can I use chicken broth instead of vegetable broth? Yes, you can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.
Is this soup vegan? Yes, this soup is vegan as long as you skip the sour cream topping or use a plant-based alternative.
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, fresh pumpkin can be used. Roast and puree the pumpkin before adding it to the soup.
What if I don’t have an immersion blender? If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful when blending hot liquids.
Can I add other vegetables to the soup? Absolutely! You can add carrots, sweet potatoes, or parsnips for added flavor and texture.
How do I make this soup spicier? You can add more chipotle powder, a diced jalapeño, or a dash of hot sauce to increase the heat level.
Can I make this soup creamier? For a creamier texture, stir in some coconut milk or heavy cream after blending.
What toppings go best with this soup? Sour cream, pepitas (roasted pumpkin seeds), and chopped cilantro are excellent toppings, but you can also try adding croutons, cheese, or a drizzle of olive oil.

Conclusion

Chipotle Pumpkin Butternut Soup is the perfect dish to enjoy during the cooler months. With its combination of smoky chipotle, sweet pumpkin, and creamy butternut squash, this soup is both comforting and flavorful. Whether served as a starter or a main course, it’s sure to become a new favorite in your recipe rotation!