Chipolte Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 273.2
  • Total Fat: 10.7 g
  • Cholesterol: 32.0 mg
  • Sodium: 1,466.4 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Chipolte Butternut Squash Soup calories by ingredient
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Soup Soup
Number of Servings: 5


    2 cup, cubes Butternut Squash
    1 medium Carrots, raw
    1 serving Green Onion (fresh-1 stalk)
    .5 tsp Cumin seed
    1 tbsp Olive Oil
    2 clove Garlic
    2 cup Vegetable Broth
    3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
    8 tbsp Cheese - Cream Cheese Philadelphia
    6 tbsp Basil
    1 serving El Pollo Loco, Spciy Chipotle
    130 grams Beans, black
    1 serving Green Giant Mexicorn (11oz can) (by IVORYGRL1)
    2 cup Spinach, fresh


In a large saucepan, sauté the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.

Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2minutes or until smooth.
Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. Yield: 5 servings.
Editor’s Note: If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350° for 10-13 minutes or until golden brown.
Nutrition Facts: 1-1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein.
© Taste of Home 2012

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user HOLLYJANSSEN.

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