Warm, comforting soup with a deliciously spicy twist! The kind that will have you asking for more and some more. Cozy up with a warm bowl of this soup and your favorite crusty bread to dunk in. Enjoy!!!
With fall comes myriad varieties of squash, the one I love and use the most is Butternut squash. I always grab one on my weekly trip to Trader Joe's since it's available for such a short duration. One of the easiest and yummiest ways to cook this quintessential fall favorite vegetable is by simply making soup. I have given a spicy twist to it by using chipotle pepper which is the star of the show besides of course butternut squash. The smoky and spicy chipotle peppers balance the natural sweetness of butternut squash and carrots. If you want to kick up the spice level, add more chipotle pepper. Black beans make the soup hearty and so much more flavorful. Coconut milk and maple syrup help tone down the heat a tad.
It comes together rather quickly in an Instant Pot and needs basic pantry ingredients. It's perfect for the evenings when you crave something quick, healthy, and delicious. Sharing stove top instructions as well for those who need it.
Whip up this healthy soup today for lunch or dinner today. You'll be glad you did!!!
We love this Butternut Squash Chipotle soup. It's:
- Vegan, Vegetarian, Plant-based, Gluten-free, and Dairy-free
- Made in one-pot
- Perfect soup with wonderful warm autumn flavors
- Deliciously spicy and creamy
- Makes a great side for holidays
- Easy to refrigerate and freeze
Make a meal with:
Breadsticks (Olive Garden Style)
Dinner Rolls
Vegan Sun-dried Tomato Pesto Pizza
Ingredients
- 3 cups butternut squash, peeled, washed, and cut into 1" cubes
- 1 medium carrot, diced
- 1 medium onion, chopped
- ½ cup crushed tomatoes, canned or ½ cup fresh tomato purée
- 1-15oz can black beans, drained and rinsed
- 3 garlic cloves, chopped
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, minced (or more if you like it real spicy)
- 1 teaspoon adobo sauce
- 1 teaspoon ground cumin
- 3.5 cups vegetable broth, divided
- ½ cup coconut milk
- juice of half a lemon
- 1 tablespoon maple syrup or brown sugar
- 2 tablespoons olive oil
- parsley, for garnishing
- pumpkin seeds, for garnishing
- ½ teaspoon freshly cracked black pepper
- Salt to taste
Instructions
Instant Pot
- Turn the Instant Pot to SAUTÉ mode. Add oil to the inner steel insert of the Instant Pot.
- Once it's hot, add garlic. Sauté for a few seconds and then add onions and carrots. Cook for 3-4 minutes.
- Mix in all the spices - black pepper, ground cumin, paprika, smoked paprika, salt, minced chipotle pepper, and adobo sauce. Give it a good stir.
- Now, add the crushed tomatoes. Sauté for a minute or two.
- Stir in butternut squash and 2.5 cups vegetable broth.
- Cancel the SAUTÉ mode. Close the lid with vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 10 minutes.
- Once the time is over and Instant Pot beeps, release the pressure after 5 minutes.
- Open the lid after the pin drops. Give it a good stir.
- Using an Immersion Blender, grind to a smooth purée. (Alternatively, once the mixture has cooled off, you can use a blender to purée it. Transfer the contents back to the inner pot if using a blender)
- Turn on the SAUTÉ mode at LOW. Add the remaining one cup of the broth, coconut milk, black beans, lemon juice, and maple syrup. Let it come to a simmer.
- Cancel the SAUTÉ mode.
- Serve warm with a swirl of coconut milk topped with pumpkin seeds and parsley. Enjoy with your favorite crusty bread, a slice of pizza, or homemade dinner rolls!!!
Stovetop
- Heat oil in a large, heavy-bottomed pot over medium heat.
- Once it's hot, add garlic. Sauté for a few seconds and then add onions and carrots. Cook for 3-4 minutes.
- Mix in all the spices - black pepper, ground cumin, paprika, smoked paprika, salt, minced chipotle pepper, and adobo sauce. Give it a good stir.
- Now, add the crushed tomatoes. Sauté for a minute or two.
- Stir in butternut squash and 2.5 cups vegetable broth.
- Cover and let it simmer on low heat for 20-25 minutes or till butternut squash is fork-tender. Stir occasionally.
- Once done, blend the contents to a purée using an Immersion Blender. (Alternatively, once the mixture has cooled off, you can use a blender to purée it. Transfer the contents back to the pot if using a blender)
- Add the remaining one cup of the broth, coconut milk, black beans, lemon juice, and maple syrup. Let it come to a simmer.
- Serve warm with a swirl of coconut milk topped with pumpkin seeds and parsley. Enjoy with your favorite crusty bread, a slice of pizza, or homemade dinner rolls!!!
Recipe Notes
- This soup can be easily made ahead. Simply warm on your stove and serve.
- Butternut squash soup freezes like a dream. Store without adding coconut milk or any other garnishes in a freezer-safe container for up to 3 months. When ready to use, let it thaw in the refrigerator overnight. Then, reheat on the stove and serve.
- Stays fresh in an airtight container in the refrigerator for 4-5 days.
- Adjust the consistency of the soup as per your personal preference. Add more broth to thin it out if needed.
