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Spicy Chipotle-Maple Butternut Squash Soup

Chipotle-Maple Butternut Squash Soup Recipe

Chef notes

Make something that's hot and sweet this Thanksgiving: butternut squash soup with spicy, smoky chipotles and sweet maple syrup to tame the flame.

Go vegan: Make this soup vegan by replacing chicken broth with vegetable broth and swapping in full-fat coconut milk for the heavy cream.

Serve a crowd: This recipe version serves about six as a full-size portion, but you can easily double it for larger parties.

Make ahead: Soup can be made up to 2 days in advance and reheated just before serving.



  • 2 tablespoons extra virgin olive oil
  • 1 large white onion
  • 2 large cloves garlic
  • 1-2 chipotles in adobo sauce
  • 3 pounds butternut squash
  • 2 teaspoons sweet smoked Spanish paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 6 cups low- or no-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons maple syrup
  • Garnish: candied chopped pecans, diced sautéed Spanish chorizo, and minced fresh cilantro 


  1. Heat olive oil in a large pot over medium heat, then add the onions, garlic, and chipotles. Sauté for 2 minutes until onions are soft and garlic is fragrant.
  2. Add the squash, paprika, salt and pepper, and stir to coat well. Pour in the broth and bring to a boil. Lower heat and let simmer 15-20 minutes, or until squash is very tender.
  3. Remove from heat and let cool 20 minutes, then add the cream and maple syrup, and carefully transfer to a blender to puree in batches until very smooth (or use an immersion blender to puree in the pot). Return to pot and bring up to a simmer again.
  4. Taste and season with additional salt and pepper, if needed.
  5. Serve garnished with candied pecans, chorizo and cilantro.