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Butternut Squash Soup with Chipotle Cream Recipe

Butternut Squash Soup with Chipotle Cream

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Average Rating:

Total Reviews: 97

Showing 71-80 of 97

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  • on February 18, 2010

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    This soup is sooo great. The butternut squash combined with the chipotle is to die for. If you have been wanting to try this recipe and haven't got around to it- make time for this one. You will want to make this over and over again. Great when it's chilly outside. The dollop of cream on top is a must!!

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  • on February 16, 2010

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    My husband made this along with the chile crusted rack of lamb for me for Valentine's Day; it was amazing! I love butternut squash soup, the spicy flavor of this one is really good! Loved it, can't wait to have it again! The lampb was deliscious too!

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  • on February 15, 2010

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    I LOVE this recipe! I made a couple of little changes. I added a small acorn squash that I roasted with the butternut squash. Also, I was suprised I couldn't find pumpkin seeds in my supermarket, so I scooped out the squash seeds and boiled them in very salty water for about 45 minutes. Then strained them and spread them on a sheet pan and roasted them in a low temp oven. Then sprayed them with fat-free spray butter and salted them while they were still warm. YUM!

    Also, used a little less adobo sauce and I used 4 cups of vegetable broth instead of the six cups of chicken stock. I used just a tiny sprinkle of cinnamon and nutmeg. I had it for lunch and can't wait to have it again for dinner tonight!

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  • on February 14, 2010

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    This was very easy to make and tasted great. The only change I made was I added an extra teaspoon of chipotle to the sour cream.

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  • on February 13, 2010

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    Made this today. Super easy. Used a little less chipotle chilies than called for in the recipe so as not to overwhelm the squash. Terrific texture and great flavor. I will definitely make this again.

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  • on February 13, 2010

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    I saw this recipe on tv and knew I had to make it. My family loved it, even my husband who is a meat and potatoes man. I will definitely make it again and probably as a first course.

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  • on February 11, 2010

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    THis soup was a big hit for my son (7 and I. I have never eaten Butternut Squash and was excited to try this. It came out spicy so i did not make it the sourcream with the chipolte peppers i used just sourcream.

    I also tried the submerge blender but ended up with the soup all over me and the walls so did the rest in the blender.

    This is a def. do again soup for us. I am looking forward now to growing Butternut Squash in my garden.

    We also did not have pumpkin seeds on hand and i am a huge cracker fan in my soup. I used corn chips and it was great crunch.

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  • on February 10, 2010

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    My family loved this recipe. I'm not a big fan of butternut squash, but this recipe is making me one!

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  • on February 10, 2010

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    I really loved this soup, it was easy to make and the chipotle peppers really added a nice kick. I'm not sure why someone rated it "bland". It's far from bland even if the peppers were gone. I actually added one chipotle pepper to the sauce and it added another extra kick. I'll definitely make this again since it was so simple and satisfying. My family loved it.

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  • on February 09, 2010

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    Overall, this soup was good but kinda bland - even with the chipotle peppers. I think it needs something and plan to experiment by reserving some of the squash before blending and then adding the chopped pieces back to the soup. Also, thinking about adding something for texture - like croutons or caramelized onions on top.

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