Roasted Chipotle Squash Soup

Emily Woody


4 lbs winter squash (We prefer Tetsukabuto or kabocha)

2 tbsp olive oil

2 tbsp butter

500 grams shallot

1 1/2 tsp salt

3/4 tsp chipotle powder

1/4 tsp true cinnamon

1/8 tsp nutmeg

4 cups broth 

Makes 6 servings



Preheat the oven to 400 f. Cut the squash into small slices, about 3/4” thick. Coat evenly with olive oil, then roast in oven for about 40 min or until squash is fork tender. 

Melt the butter in a soup pot, then add the diced shallots. Cook on medium-low heat with the lid on for a few minutes, then add the salt. Continue cooking until shallots are soft and translucent but not browned. 

Add the rest of the spices to the shallots and stir well. Then add the broth and bring to a boil.

Once boiling, add the cooked squash. No need to remove the skins unless you prefer to do so. 

Bring the soup to a boil, then reduce to a simmer and cook with the lid on for about 20 minutes, or until the squash is very soft and falling apart. 

Remove from heat, and carefully ladle the soup into a blender (you can also use an immersion blender but it is harder to get a smooth consistency). Do not fill the blender more than 1/2 full and make sure to keep your hand on the lid to avoid blowing the top off when you start the blender. 

Blend all of the soup until a smooth consistency is obtained, then serve immediately.