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Chipotle Butternut Squash Soup (Blender)

Easy blender dinner soup


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  1. 2 cups diced peeled butternut squash
  2. 1 small; carrot finely chopped
  3. 1 green onion sliced
  4. ½ tsp ground cumin
  5. 1 tbsp olive oil
  6. 2 garlic cloves minced
  7. 2 cups vegetable broth
  8. 1 can diced tomatoes
  9. 3 ounces of cream cheese cubed
  10. ¼ cup fresh basil
  11. 1 chipotle pepper in adobo sauce
  12. 1 can black beans rinsed/drained
  13. 1 can corns drained
  14. 2 cups fresh baby spinach
  15. Fresh sage, parsley for garnish



  1. Add olive oil in a large saucepan, sauté the squash carrot onion and cumin in oil for 10 minutes. Add in garlic and cook for another 1 minute
  2. Add 1 ½ cups broth, bring it to boil, reduce heat, cover and simmer until vegetables are tender
  3. Transfer mixture to blender, add in tomatoes, cream cheese, basil chipotle pepper and the remaining broth, blend on medium speed for 2-4 minutes, pulse if you want a smoother texture
  4. Pour soup from blender back into sauce pan, add in beans, corn, spinach, cook stir, add in sage, parsley
  5. Garnish your soup with roasted seeds, a dollop of sour cream

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