Culinary Guides

Sweet roasted butternut squash meets the smoky heat of chipotle in adobo here, with coconut milk to smooth it out. Crisp chorizo on top is optional, leave it off and the soup is fully plant-based. Roasting the squash cut side down is the step that gives it real depth.

• 1 large butternut squash (about 3 pounds), halved and seeded
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 to 2 chipotle chilies in adobo, minced, plus 2 teaspoons adobo sauce
• 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
• 1/2 cup full-fat coconut milk, blended
• 1 tablespoon pure maple syrup
• 1/2 pound fresh Mexican chorizo (optional)
• Minced parsley or cilantro for serving

Roast the squash

1. Heat the oven to 425F (220C). Rub the squash halves with 1 1/2 tablespoons olive oil and season with salt. Roast cut side down until tender, about 45 minutes, then scoop out the flesh.

Build the soup

1. Heat the remaining 1 1/2 tablespoons olive oil in a Dutch oven over medium-high heat and cook the onion until soft, about 8 minutes.
2. Add the garlic, chipotle, adobo, chili powder, smoked paprika, cumin, oregano, salt, and pepper and cook 1 minute until fragrant.
3. Add the roasted squash and the stock, bring to a boil, and simmer 10 minutes. Blend until smooth, then stir in the coconut milk and maple syrup and season to taste.

Optional chorizo and serve

1. If using chorizo, cook it in a skillet over medium heat until crisp, about 5 minutes, and drain. Ladle the soup into bowls and top with the chorizo and a drizzle of its oil, or just parsley or cilantro.

Grower's tip: leave a couple of inches of stem on each butternut when you cut it from the vine and let the squash cure in a warm spot for a week or two. Cured butternut keeps for months and its flesh turns sweeter and denser, which is exactly what you want for soup.

Grow the squash that makes this soup. Start our butternut squash seeds and onions, with cilantro for the garnish.