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Butternut Squash Soup with Chipotle Cream Sauce | In Mama Maggie's Kitchen
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5 from 1 vote

Butternut Squash with Chipotle Cream Sauce #VivaLaMorena #shop

A blend of American and Mexican flavors in a delicious soup
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: American/ Mexican
Servings: 4
Calories: 257kcal


  • Soup Ingredients:
  • 2 tablespoons olive oil
  • 1 bag frozen butternut squash
  • Salt and freshly ground black pepper
  • 1/2 medium onion chopped
  • 1 stalk celery chopped
  • 1 carrot chopped
  • 1 garlic clove minced
  • 4 cups chicken broth divided
  • Chipotle Cream:
  • 1 minced La Morena canned chipotle chiles in adobo
  • 3/4 cup sour cream
  • Salt and freshly ground black pepper
  • Pepitas topping


  • In a large pot over medium-high heat, add the olive oil, onion, celery, and carrot, then season with salt.
  • Saute until just tender, about 5 minutes.
  • Add the garlic and saute for 1 minute.
  • Add the butternut squash. Stir to combine.
  • Add 4 cups of the chicken broth and bring to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes.
  • Turn off the heat and using an immersion blender, carefully puree the soup until very smooth.
  • In a small bowl, mix together chipotle and sour cream.
  • Season the chipotle cream with salt and pepper, to taste.
  • Pour soup into bowl and top with a dollop of chipotle cream and pepitas.


Calories: 257kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 962mg | Potassium: 978mg | Fiber: 5g | Sugar: 7g | Vitamin A: 22935IU | Vitamin C: 58.3mg | Calcium: 160mg | Iron: 2mg