Chipotle Butternut Squash Soup

This Chipotle Butternut Squash Soup is an absolute must-try for anyone who loves the combination of sweet and spicy flavors. The creamy butternut squash pairs perfectly with the smoky heat of chipotle chilies, creating a comforting and bold soup. Topped with crispy chorizo, this soup becomes an indulgent, hearty dish perfect for chilly days. However, if you’re looking for a vegan option, simply skip the chorizo—the soup is entirely plant-based and still incredibly satisfying.

This soup is not only delicious but also versatile. Whether you’re serving it as a starter for a dinner party or enjoying it as a main course on a weeknight, it’s sure to be a hit. Adding coconut milk gives the soup a luscious creamy texture without needing dairy, making it a great option for those with dietary restrictions. Plus, the crispy chorizo adds a delightful contrast in texture and flavor, taking this soup to the next level.

Ingredients

• 1 large butternut squash (about 3 pounds), sliced in half and seeded
• 3 tablespoons olive oil, divided
• 1 medium-sized yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-2 chipotle chilies in adobo sauce, minced + 2 teaspoons adobo sauce (use only one chile for a milder soup)
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Pinch of salt and pepper
• 4 cups low-sodium chicken stock (or vegetable broth for a vegan option)
• 1/2 cup full-fat coconut milk (blended before adding to the soup)
• 1 tablespoon pure maple syrup
• 1/2 pound fresh Mexican chorizo (optional for a vegan soup)
• Minced parsley or cilantro for serving

Directions

Roast the Butternut Squash

1. Preheat your oven:
   Preheat your oven to 425°F (220°C). Place the butternut squash halves on a baking sheet, drizzle with 1 1/2 tablespoons of olive oil, and season with a pinch of salt. Place the squash cut side down on the baking sheet and roast in the preheated oven until tender, about 45 minutes. The squash should be soft and caramelized, adding a depth of flavor to the soup.

Prepare the Base of the Soup

1. Cook the aromatics:
   While the squash is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, about 8 minutes. The onion should be soft but not browned.
2. Add the spices:
   Add the minced garlic, chipotle chilies, adobo sauce, chili powder, smoked paprika, ground cumin, dried oregano, and a pinch of salt and pepper. Stir everything together and cook for another minute, allowing the spices to bloom and release their aromas.

Simmer the Soup

1. Add the squash and broth:
   Once the butternut squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the onion and spices. Stir to combine. Pour in the chicken stock (or vegetable broth) and bring the mixture to a boil. Reduce the heat and let it simmer on low for about 10 minutes, allowing the flavors to meld together.

Blend the Soup

1. Blend until smooth:
   Carefully transfer the soup to a high-speed blender in batches and blend on high until completely smooth and creamy. You can also use an immersion blender directly in the pot, but the soup may not be as smooth. Once blended, return the soup to the pot and stir in the coconut milk and maple syrup. The coconut milk adds a rich creaminess, while the maple syrup enhances the natural sweetness of the butternut squash.
2. Adjust seasoning:
   Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preference.

Cook the Chorizo (Optional)

1. Cook the chorizo:
   If you’re adding chorizo, heat a large skillet over medium heat. Add the chorizo and cook, using a wooden spoon to break up the meat into small pieces until it’s no longer pink in the middle and slightly crispy, about 5 minutes. The rendered fat from the chorizo will add even more flavor to the soup.
2. Drain the chorizo:
   Remove the cooked chorizo from the pan, drain it on paper towels, and reserve the pan juices.

Serve the Soup

1. Garnish and serve:
   Divide the soup among bowls and top each serving with a spoonful of the crispy chorizo. Drizzle some chorizo oil left in the pan over the top for an extra burst of flavor. Garnish with minced parsley or cilantro to add a fresh herbaceous note.

Additional Tips

• Make-Ahead: This soup can be made and reheated before serving. The flavors will deepen and become even more delicious as they sit.
• Freezing: The soup freezes well, making it a great option for meal prep. Freeze in individual portions for easy reheating on busy days.
• Serving Suggestions: This soup pairs beautifully with a slice of crusty bread or a simple green salad. It’s also a fantastic starter for a larger meal, especially during the colder months.

This Chipotle Butternut Squash Soup is a wonderful way to enjoy fall flavors with a spicy twist. Whether you enjoy it as a vegan dish or with the added richness of crispy chorizo, it’s a recipe that’s sure to become a favorite in your home. The combination of sweet butternut squash, smoky chipotle, and creamy coconut milk creates a comforting and flavorful soup perfect for any occasion. Enjoy!