Chipotle Butternut Squash Soup Recipe

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Chipotle Butternut Squash Soup
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  1. In a large saucepan, saute the squash, carrot, onion, and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
  2. Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.
  3. Return to the saucepan; stir in the beans, corn, and spinach. Cook and stir until spinach is wilted and soup is heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 70.46 Kcal (295 kJ)
Calories from fat 26.34 Kcal
% Daily Value*
Total Fat 2.93g 5%
Cholesterol 3.43mg 1%
Sodium 256.74mg 11%
Potassium 238.27mg 5%
Total Carbs 10.08g 3%
Sugars 1.79g 7%
Dietary Fiber 1.72g 7%
Protein 2.11g 4%
Vitamin C 8.1mg 14%
Vitamin A 0.3mg 9%
Iron 1.2mg 7%
Calcium 32.7mg 3%
Amount Per 100 g
Calories 79.81 Kcal (334 kJ)
Calories from fat 29.83 Kcal
% Daily Value*
Total Fat 3.31g 5%
Cholesterol 3.88mg 1%
Sodium 290.8mg 11%
Potassium 269.88mg 5%
Total Carbs 11.42g 3%
Sugars 2.03g 7%
Dietary Fiber 1.95g 7%
Protein 2.39g 4%
Vitamin C 9.2mg 14%
Vitamin A 0.3mg 9%
Iron 1.3mg 7%
Calcium 37mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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