These cold winter days call for warm soup! A creamy mix of smoky and sweet flavors, Chipotle Butternut Squash Soup is the perfect simple lunch or supper for a busy weekday.



  • 1 Tbsp. extra virgin olive oil
  • 1 large yellow onion
  • 1 butternut squash (2 1/2 – 3 lbs.)
  • 2 apples
  • 1 pear
  • 4 cups chicken stock
  • 1 Tbsp. chipotles in adobo
  • 2 tsp. cumin
  • ½ tsp. cinnamon
  • ¼ tsp. cayenne pepper
  • Salt and pepper
  • 1/2 – 1 cup coconut milk


  1. Saute onion in olive oil until soft.
  2. Peel and roughly chop squash, apples and pear.
  3. Add all ingredients except coconut milk. Bring to boil, lower heat and simmer until squash is soft.
  4. Add coconut milk and puree in blender until desired consistency.


  • Buy fresh, chopped butternut squash to avoid the step of peeling and chopping.
  • Add more or fewer chipotles depending on your heat preference.
  • Garnish with pepitas or chopped nuts, plain Greek yogurt and cilantro.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.