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. Yield: 5 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.7 Kcal (698 kJ)
Calories from fat 61.4 Kcal
% Daily Value*
Total Fat 6.82g 10%
Cholesterol 7.22mg 2%
Sodium 551.18mg 23%
Potassium 571.84mg 12%
Total Carbs 24g 8%
Sugars 4.29g 17%
Dietary Fiber 3.73g 15%
Protein 4.86g 10%
Vitamin C 19.5mg 33%
Vitamin A 0.7mg 22%
Iron 2.4mg 13%
Calcium 76.4mg 8%
Amount Per 100 g
Calories 80.58 Kcal (337 kJ)
Calories from fat 29.68 Kcal
% Daily Value*
Total Fat 3.3g 10%
Cholesterol 3.49mg 2%
Sodium 266.41mg 23%
Potassium 276.4mg 12%
Total Carbs 11.6g 8%
Sugars 2.07g 17%
Dietary Fiber 1.8g 15%
Protein 2.35g 10%
Vitamin C 9.4mg 33%
Vitamin A 0.3mg 22%
Iron 1.2mg 13%
Calcium 36.9mg 8%

* 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

  • 3.2
  • 5

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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