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Southwestern Roasted Butternut Squash Soup

  • Author: Emily
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x


An absolutely delicious soup made with pureed roasted butternut squash and flavored with the best of the southwest: chipotle chili, lime, honey, cumin and cilantro.


  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into chunks about 1 inch in size
  • 3 medium shallots, peeled and quartered
  • 1/4 cup vegetable oil
  • salt and pepper
  • 45 cups chicken broth
  • 1 tablespoon of honey
  • 1 tablespoon of lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon minced chipotle chiles in adobo sauce
  • Optional: sour cream and tortilla chips


  1. Place your oven rack in the middle position and heat the oven to 400 degrees. Place squash, shallots, oil, 1 teaspoon of salt and 1/2 teaspoon pepper in a large bowl and toss to coat evenly. Then pour out onto a large, rimmed, roasting pan or baking sheet. Roast, stirring occasionally, until golden brown and softened, about 35-45 minutes.
  2. Add 1/2 cup broth to the pan and scrape up any browned bits with a wooden spoon. Return to the oven and roast again for five minutes to glaze the vegetables.
  3. In two batches, puree the squash and shallot with broth in a blender until smooth. Pour out into a large sauce pan or dutch oven and stir in the honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat, adding broth or water to adjust the consistency to your liking. Just prior to serving, stir in cilantro and chilies. Serve with a dollop of sour cream or tortilla chips. The soup will keep in the fridge for a few days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: soup
  • Cuisine: Mexican


  • Serving Size: 1