Smoky Chipotle Butternut Squash and Bean Soup

Recipe Collection: Dinner

Smoky Chipotle Butternut Squash and Bean Soup warms up your evenings with a non-vegetarian Mexican dish that brings together the sweet, earthy flavors of butternut squash and hearty beans, all enhanced by the smoky kick of chipotle peppers. This comforting soup is perfect for chilly evenings and can be easily customized to suit your spice level.

Ideal for meal prep, it pairs wonderfully with tortilla chips and a dollop of sour cream. Access this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make cooking a breeze. Select this recipe today and enjoy step-by-step guidance for a delicious meal!

Overview

This spicy and flavorful fall soup combines the warmth of butternut squash with the heartiness of beans, enhanced by the smoky heat of chipotle peppers. Perfect for a cozy meal, this soup is versatile and can be adjusted to suit your spice preference.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 8

Cooking Time: 42 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 2 Cups butternut squash, peeled
• 1 Small yellow onion, minced
• 0.25 Cups celery, minced
• 0.5 Cups carrot, minced
• 3 Cloves garlic, minced
• 2 Canned chipotle peppers in adobo sauce, minced
• 1 Tablespoon fresh basil leaves, torn
• 1 Tablespoon fresh parsley, torn
• 1 Teaspoon cumin
• 1 15 Ounces (oz) can diced tomatoes, drained
• 2 Quarts chicken broth
• 1 15.5 Ounces (oz) can cannellini beans, drained
• 1 Cup corn kernels, drained
• 2 Limes, sliced
• 1 10 Ounces (oz) bag tortilla chips
• 1 Cup sour cream
• 1 8 Ounces (oz) package Mexican blend cheese, shredded

Steps

1. Heat the olive oil in a deep pot over medium-high heat. Add the butternut squash and cook until it begins to soften, about 5 to 7 minutes.
2. Stir in the onion, celery, and carrots. Cook until the onion is transparent, approximately 5 minutes.
3. Add the garlic, chipotle peppers, basil, parsley, and cumin. Cook for an additional 2 minutes.
4. Mix in the diced tomatoes and chicken broth. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes.
5. Stir in the cannellini beans and corn, cooking just until heated through.
6. To serve, ladle the soup into bowls. Squeeze lime juice over each bowl and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese. Enjoy!

Enjoy your homemade Smoky Chipotle Butternut Squash and Bean Soup!