Spicy Chipotle-Maple Butternut Squash Soup
Chipotle-Maple Butternut Squash Soup Recipe
print recipe
-1 (0 rated)

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, diced
    • 2 large garlic cloves, smashed
    • 1-2 chipotles in adobo sauce, finely minced (use 2 for extra spicy soup)
    • 3 pounds butternut squash, peeled and cut into 1-inch chunks
    • 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.