Chipotle Butternut Squash Soup

Updated: November 21, 2025

Prep Time: 50 minutes

Difficulty: Medium

Servings: 4–6

Ingredients

• Aromatics & Base:

• 6 tablespoons avocado oil (or vegetable oil), divided

• 1 medium white onion, diced (≈1.5 cups)

• 3 canned chipotle chiles in adobo, minced (adjust spiciness: reduce to 1–2 for milder soup)

• 3 garlic cloves, minced

• 1 teaspoon kosher salt (additional for seasoning)

• Squash & Liquid:

• 1 lb butternut or kabocha squash, peeled, seeds removed, cut into ½-inch cubes

• 4 cups low-sodium vegetable or chicken broth

• Crispy Topping:

• 4 stale corn tortillas, cut into ¼-inch strips (slightly dried tortillas prevent sogginess)

• 2 cups trimmed green beans, thawed if frozen, cut into 1-inch pieces

• 10 oz cremini mushrooms, sliced

• Finishing:

• 1 (13.5-oz) can unsweetened coconut milk (gum-free preferred)

Preparation

Step 1: Sauté Aromatics

Heat 2 tablespoons avocado oil in a large Dutch oven over medium heat. Add diced onion, minced chipotle chiles, and garlic. Season with 1 teaspoon salt. Stir frequently for 5 minutes until onions are translucent and edges begin to caramelize. Add chiles and cook 1–2 more minutes until fragrant. Total cooking time: ~8 minutes.

Step 2: Simmer Squash Until Tender

Add cubed squash and broth to the Dutch oven. Bring to a boil over high heat, then reduce to a gentle simmer (medium-low heat). Partially cover with a lid to retain moisture, cooking 15 minutes until squash is fork-tender (insert a fork—no resistance).

Step 3: Make Crispy Topping (Critical!)

Preheat a large heavy skillet over medium-high heat. Add 2 tablespoons avocado oil.

First batch: Add half the mushrooms, tortilla strips, and green beans. Stir constantly, scraping the pan to lift crispy bits, for 3–4 minutes. Add 1 teaspoon salt, then continue cooking until tortillas are golden and crispy, green beans blister, and mushrooms release moisture (total 5–7 minutes). Transfer to a plate.

Second batch: Repeat with remaining 2 tablespoons oil and ingredients.

Pro Tip: If tortillas stay soggy, pat strips dry before adding to the pan to avoid excess moisture.

Step 4: Finish the Soup

Use a potato masher or immersion blender to mash squash in the Dutch oven (or blend for ultra-smooth texture). Stir in coconut milk, then simmer over low heat for 10 minutes, stirring occasionally, until desired consistency. Taste and adjust salt.

Step 5: Serve & Garnish

Ladle soup into shallow bowls. Top with a generous portion of the crispy topping. For contrast: Arrange tortilla strips, blistered green beans, and golden mushrooms evenly.

Community Tips & Adjustments

• Spice: "Reduce chiles to 1–2 if heat is overwhelming; 3 chiles may cause digestive discomfort." (User)

• Make-Ahead Paste: "Freeze chipotle-garlic paste: Blend 1 can chipotles + 2 garlic cloves, freeze in ice cubes. 1 cube = mild-medium heat." (User)

• Crispy Hack: "Air-fry tortilla strips at 400°F (200°C) for 5–7 minutes instead of pan-frying." (User)

• Alternative Toppings: Swap green beans for kale, or add cumin/smoked paprika for depth.

Final Note: The soup balances smoky, sweet, and crisp textures—enjoy the layered flavors!