Butternut Squash Soup

While I was talking to a friend the other day, she said I should add a sprinkling of dinner recipes on my blog. Why not? I like to bake….and I like to cook.

This recipe was  written by someone who I find really really annoying with her made up words, her acronyms (see: EVOO), and always too jolly demeanor. Her interesting spins on everyday recipes, however, force me to put up with the things I can’t stand about her. If you haven’t already figured this out, I’m speaking of Rachael Ray. Last night I made her Chipotle Butternut Squash soup. To make it really easy to put together, I got pre-cut squash from Trader Joe’s. All’s you have to do is microwave it in the bag for 6 mins or until tender. After that, the recipe only took 30 mins to put together. I added my notes next to the ingredients. Making this recipe was pretty exciting because I got to use my dutch oven AND my new food processor…very fun.


  • Small butternut squash or Trader Joe’s pre-cut squash (1 bag)
  • EVOO – Extra Virgin Olive Oil, for roasting pumpkin or squash, plus 1 tablespoon
  • Salt and pepper
  • 1 quart chicken or vegetable stock, divided
  • 1 large carrot, peeled and chopped
  • 1 large onion, finely chopped
  • Freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coriander, 1/3 palmful – I didn’t use this.
  • 1 teaspoon cumin, 1/3 palmful
  • 1 teaspoon smoked paprika, 1/3 palmful
  • Honey, for drizzling
  • 3 tablespoons butter –  I used 1.5 tablespoons
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded yellow sharp cheddar cheese
  • 2 small chipotle peppers, seeded and finely chopped, plus 1 rounded tablespoon of adobo sauce – I couldn’t find adobo sauce at Trader Joe’s, so I bought a small can of cut-up hot peppers. I used 1 tbs and froze the rest.
  • Unsalted crispy yellow or blue corn tortilla chips – Definitely use the chips. They add nice texture.
  • Toasted pumpkin seeds, garnish – I did not use these.


If using fresh pumpkin or squash, preheat oven to 425°F. Peel, seed and chop pumpkin or squash, coat with EVOO, salt and pepper, and roast to tender, 45 minutes. If using canned pumpkin purée, skip this step.

Heat 1 tablespoon EVOO in a soup pot over medium-high heat. Sauté carrots and onions to tender, about 10 minutes. Season with nutmeg, cinnamon, coriander, cumin, paprika, a drizzle of honey, salt and pepper to taste. Toast spices, about 1 minute.

Add the carrots and onions along with the roasted pumpkin or squash to the bowl of a food processor and purée with a splash of stock. If using canned pumpkin, purée the onions and carrots together with some stock and stir in the canned pumpkin to combine.

Melt butter in same pot as you cooked the carrots and onions, whisk in flour then milk. Season with salt and pepper, and thicken to coat a spoon. Stir in cheese to melt, add chipotle and adobo sauce. Stir in remaining stock and squash or pumpkin purée. Let simmer to thicken soup.

Place a few crushed tortillas in shallow bowl and top with soup. Mix the tortillas into soup as you eat, garnish with toasted pumpkin seeds on top.



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